Eggplant Parmegiana

By scottsdalejulie

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

Preparation

Step 1

none