Wednesday 21 September 2016

Eggplant Parmigiana

Eggplant Parmigiana

Ingridients

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.


Method:


Dip eggplant slices in eggs,  then in bread crumbs seasoned with salt  and pepper. Refrigerate 20 minutes.  

In a large saucepan, saute garlicin 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.

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