Yield: 6 servings
|2 smalls||Eggplants; unpeeled cut into 1/4-in rounds|
|2 \N||Eggs; lightly beaten|
|1½ cup||Bread crumbs|
|1 \N||Garlic cloves peeled and halved|
|¾ cup||Olive oil|
|20 ounces||Tomatoes, canned|
|⅓ cup||Tomato paste|
|2 tablespoons||Minced basil|
|1 cup||Grated Parmesan cheese|
|½ pounds||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 ¼-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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK