cateory: seasonal
Eggplant Parmigiana
Reviews: 198
Ingredients:
- 2 Small Eggplants; unpeeled cut into 1/4−inch rounds
- 2 Eggs; lightly beaten
- 1−1/2 Cup Bread crumbs
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Garlic cloves peeled and halved
- 3/4 Cup Olive oil
- 20 Ounce Tomatoes, canned
- 1/3 Cup Tomato paste
- 2 Tablespoon Minced basil
- 1 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Cup Grated Parmesan cheese
- 1/2 Pound Mozzarella cheese; thinly sliced.
How to make
Eggplant Parmigiana
Eggplant Parmigiana
- 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.
Comments for
Eggplant Parmigiana
Eggplant Parmigiana
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