Eggplant Parmigiana

Recipe Cuisine: Vegetables
Recipe Category: Vegetables
Recipe Serves: 6

Recipes 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

Recipe Instructions:

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. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK