EGGPLANT PARMIGIANA 3
See also article: Eggplant/Aubergine
6 Servings
Ingredients
• 2-eggplants, unpeeled, cut into 1/4-inch rounds
• 2-eggs, lightly beaten
• 1 1/2-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
Directions
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.
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