Eggplant Parmigiana
From ambe57 17 years ago
- 30 minutes to make
- Serves 4
This dish is quick and easy, and perfect with a summer salad
Ingredients
- 2 Small Eggplants; unpeeled cut into 1/4−inch rounds shopping list
- 2 Eggs; lightly beaten shopping list
- 1−1/2 Cup bread crumbs shopping list
- 1/2 Teaspoon salt shopping list
- 1/8 Teaspoon pepper shopping list
- 1 garlic cloves peeled and halved shopping list
- 3/4 Cup olive oil shopping list
- 20 Ounce tomatoes, canned shopping list
- 1/3 Cup tomato paste shopping list
- 2 Tablespoon Minced basil shopping list
- 1 Teaspoon salt shopping list
- 1/8 Teaspoon pepper shopping list
- 1 Cup Grated parmesan cheese shopping list
- 1/2 Pound Mozzarella cheese; thinly sliced shopping list
How to make it
- 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.
People Who Like This Dish 3
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- ambe57 Adelaide, AU
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