Eggplant Parmigiana Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 small: Eggplants, unpeeled cut into 1/4-in rounds
2: Eggs, lightly beaten
1 1/2 cup: Bread crumbs,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1: Garlic cloves peeled and halved,
3/4 cup: Olive oil,
20 ounce: Tomatoes, canned
1/3 cup: Tomato paste,
2 tbsp: Minced basil,
1 tsp: Salt,
1/8 tsp: Pepper,
1 cup: Grated Parmesan cheese,
1/2 lbs: 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.
Source from luhu.jp
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.
Source from luhu.jp