Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Italian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1/8 ts Pepper
1 c Grated Parmesan cheese
1/2 lb 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.
