Eggplant Parmesan

Serves 4-5

cook 2 cups of rice -- keep separate

3 medium to small eggplants sliced lengthwise about 1/4 inch thick

3/4 cup daiya cheese

2 14oz cans crushed tomatoes -- or home made.  

1 1/2 cans tomato paste (5.5 oz) 

1/2 tsp salt

1/2 tsp pepper

1 tsp sweetener

3 large garlic cloves minced

1-2 tsp salt

1/4 - 1/2 cup cornmeal (I used blue cornmeal)

1/4 - 1/2 cup flour (I used oat flour) 

3 tbsp olive oil

Mix together crushed tomatoes, tomato paste, salt, pepper, sweetener and garlic, heat on the stove for 10-12 minutes.  

Cut the eggplant, spread them out and sprinkle them with salt, let them sit for 10 minutes, 

Combine cornmeal, flour and salt in a pan.

Rinse the eggplant in cold water, and pat down with a paper towel or let air dry for a couple of minutes.

Heat the oil in a frying pan. Coat each eggplant in flour mixture, and place on pan.  Let sizzle for 1-2 minutes or until light brown, flip until brown on the other side.

Take a large pan, and spread 1/4 cup of the tomato mixture on the bottom of the pan.
Layer eggplant on top, sprinkle daiya cheese, and another 1/4-1/2 cup of tomato sauce.
Layer another layer of eggplant, spread out the rest of the tomato mixture and sprinkle the rest of the cheese.

Put in the oven for 30-35 minutes at 375 degrees F.

Voila :)