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Eggplant Parmigiana

Recipe

Title:

Eggplant Parmigiana

Categories:

Vegetables, Italian, Vegetarian

Yield:

6 servings

Ingredients

• 2 sm Eggplants; unpeeled
• 20 oz Tomatoes, canned
• -cut into 1/4-in rounds
• 1/3 c Tomato paste
• 2
• Eggs; lightly beaten
• 2 tb Minced basil
• 1 1/2 c Bread crumbs
• 1 ts Salt
• 1/2 ts Salt
• 1/8 ts Pepper
• 1/8 ts Pepper
• 1 c Grated Parmesan cheese
• 1
• Garlic cloves
• 1/2 lb Mozzarella cheese
• - peeled and halved
• - thinly sliced
• 3/4 c Olive oil

Directions

1. DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper.
2. Refrigerate 20 minutes.
3. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
4. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
5. Cover and simmer 30 minutes.
6. Preheat oven to 350F.
7. Brown eggplant in 1/4-inch oil in a large skillet.
8. Drain on paper towels.
9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
10. End with mozzarella on top.
11. Bake, uncovered, for 30 minutes.

Directions

1. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK