Eggplant Parmesan (version XXXVIII)

Eggplant Parmigiana

2 small eggplants, unpeeled cut into 1/4-in rounds
2 eggs, lightly beaten
1-1/2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic cloves peeled and halved
3/4 cup olive oil
20 ounces tomatoes, canned
1/3 cup tomato paste
2 tablespoons minced basil
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated parmesan cheese
1/2 pound mozzarella cheese thinly sliced

Dip Eggplant slices in egg, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, sauté 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.



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