Eggplant Parmegiana

Eggplant Parmegiana
Eggplant Parmegiana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

none

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