Eggplant Parmesan

[ouch!]

Can someone give me a no holds barred delicious recipe? I cooked it the other day but it fell flat on my taste buds (although boyf liked it).

[Kerplunk]

2 large Aubergines
5 cups tomato pasta sauce
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Olive oil
Sea Salt

In a casserole dish, spread enough pasta sauce to cover
bottom and make layers of aubergine, sauce and
mozzarella cheese and parmesan cheese, in that
order (repeat layers until you end up with with a full
dish and spaghetti sauce on top.

Bake for 30 minutes.

[Kerplunk]

Oops, forgot to say...fry the slices of Aubergine in olive oil until lightly browned before layering the dish, but you knew that right?
Season the sauce well also.

[Headtime]

This is the dish that captured the heart of my future wife when I met her!

I heartily recommend a good sloshing of Red-Wine in the tomato sauce. It really makes the difference. Also lots of herbs and even a little basil pesto, really intensify the flavours. A sprinkling of breadcrumbs and mozzerella as the top layer give it a fantastic crispy top when baked.

Persevere, it's worth it!