(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



See also article: Eggplant/Aubergine
6 Servings



    • 2 eggplants, unpeeled, cut into 1/4-inch rounds
    • 2 eggs, lightly beaten
    • 1½ cups breadcrumbs
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 garlic clove, peeled and halved
    • 3/4 cup olive oil
    • 20 ounces canned tomatoes
    • 1/3 cup tomato paste
    • 2 tablespoons minced fresh basil
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup grated Parmesan cheese
    • 1/2 pound mozzarella cheese, thinly sliced


Dip eggplant slices in eggs, then in breadcrumbs 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.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only. 
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages