Eggplant parmigiana

Yield: 6 servings

Measure Ingredient
2 smalls Eggplants; unpeeled cut into 1/4-in rounds
2 Eggs; lightly beaten
1½ cup Bread crumbs
½ teaspoon Salt
⅛ teaspoon Pepper
1 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

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