Eggplant Parmasan

All the ingredients were purchased at Russo's except the parmasan cheese which I bought at Sessa's in Davis Square, Somerville, breadcrumbs and eggs. I have to say I was very proud of my sauce (and froze the leftovers) - it was made with tomatoes, tomato paste, red wine (and water to get to desired consistency), onion, garlic, red pepper, zucchini, carrot, bay leaf and oregano.

To fry the eggplant, I usually use my grandmothers method and coat with flour, eggs and then breadcrumbs but this time I just used eggs and breadcrumbs (an alternative I picked up from Sessa's on one of the rare occasions when the owner was in a talkative mood) and it was fine.