Eggplant parmigiana Recipe

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Eggplant parmigiana

Artist:	_	Yield:	6
Categories:	Eggplant, Italian, Vegetables, Vegetarian, Western European	Rating:	0
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Ingredients:

2	small	Eggplants, unpeeled
		-cut into ?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	oz	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

Procedures:

1	Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.
2	Refrigerate 20 minutes.
3	In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes.
4	Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
5	Cover and simmer 30 minutes.
6	Preheat oven to 350°F.
7	Brown eggplant in ?inch oil in a large skillet.
8	Drain on paper towels.
9	Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, parmesan and mozzarella, alternately.
10	End with mozzarella on top.
11	Bake, uncovered, for 30 minutes.
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