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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.


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