Eggplant Parmigiana
Ingridients
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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:
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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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