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scottsdalejulie

Eggplant Parmegiana

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Ingredients

  • 6 Preparation Time :0:00
  • Categories : Vegetables Italian
  • Vegetarian
  • Amount Measure Ingredient -- Preparation Method
  • 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 t Salt
  • 1/8 ts Pepper
  • 1 c Grated Parmesan cheese
  • 1/2 lb Mozzarella cheese
  • thinly sliced
  • 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

Details

Preparation

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