Eggplant Parmigiana
Serving Size : 6 Preparation Time: 0:0
Ingredients for prepare Eggplant Parmigiana
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | sm eggplants unpeeled |
cut into 1/4-in rounds
eggplant parmigiana |
| 2 | | eggs lightly beaten |
| 1 1/2 | cup | bread crumbs |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | pepper |
| 1 | | garlic cloves |
peeled and halved
eggplant parmigiana |
| 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 |
recipe Eggplant Parmigiana
DIP EGGPLANT SLICES IN EGGS, then in bread
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crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil
Eggplant Parmigiana
for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt
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and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in
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1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking
Eggplant Parmigiana
dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.
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PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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