Eggplant Parmigiana
Ingredients:
2
sm
Eggplants; unpeeled
-cut into 1/4-in rounds
2
Eggs; lightly beaten
1 1/2
c
Bread crumbs
1/2
ts
Salt
1/8
ts
Pepper
1
Garlic cloves
- peeled and halved
3/4
c
Olive oil
20
oz
Tomatoes, canned
1/3
c
Tomato paste
2
tb
Minced basil
1
ts
Salt
1/8
ts
Pepper
1
c
Grated Parmesan cheese
1/2
lb
Mozzarella cheese
- thinly sliced
Method:
DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper.
Refrigerate 20 minutes.
In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes.
Preheat oven to 350F.
Brown eggplant in 1/4-inch oil in a large skillet.
Drain on paper towels.
Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
End with mozzarella on top.
Bake, uncovered, for 30 minutes.