Directory:KJ Kitchens/Eggplant Parmigiana

Eggplant Parmigiana

• 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

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.