Directory:KJ Kitchens/Eggplant Parmigiana
Eggplant Parmigiana
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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
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.
Eggplant Parmigiana KJ Kitchens
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KJ Kitchens
