Recipe ingredients
- 2 small eggplants, unpeeled cut into 1/4-inch rounds
- 2 eggs, lightly beaten
- 1-1/2 cup bread crumbs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic cloves peeled and halved
- 3/4 cup olive oil
- 20 ounce tomatoes, canned
- 1/3 cup tomato paste
- 2 tablespoon minced basil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup grated parmesan cheese
- 1/2 pound mozzarella cheese, thinly sliced
Recipe method
- 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.
Other italian recipes:
Eggplant parmigiana recipe
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