• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Parmigiana

  • Recipe Submitted by on

Category: Italian, Vegetables, Vegetarian

 Ingredients List

  • 2 sm Eggplants; unpeeled
  • -cut into 1/4-in rounds
  • 2 Eggs; lightly beaten
  • 1 1/2 c Bread crumbs
  • 1/2 ts Salt
  • 1/8 ts Pepper
  • 1 Garlic cloves
  • - peeled and halved
  • 3/4 c Olive oil
  • 20 oz Tomatoes, canned
  • 1/3 c Tomato paste
  • 2 tb Minced basil
  • 1 ts Salt
  • 1/8 ts Pepper
  • 1 c Grated Parmesan cheese
  • 1/2 lb 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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