Recipe info Category: Italian Recipe: Eggplant Parmigiana Rating: 0.00 Contributor: n/a

Eggplant Parmigiana 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 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.

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