Side Pannel
Eggplant Parmigiana
Eggplant Parmigiana
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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