Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Eggplants; unpeeled cut into 1/4-in rounds |
| 2 \N | Eggs; lightly beaten |
| 1½ cup | Bread crumbs |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 \N | Garlic cloves peeled and halved |
| ¾ cup | Olive oil |
| 20 ounces | Tomatoes, canned |
| ⅓ cup | Tomato paste |
| 2 tablespoons | Minced basil |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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