posted by alsgirl 9-13-98
Eggplant Parmigiana
2 small Eggplants, peeled, cut into 1/4"
rounds
2 Eggs, lightly beaten
1 1/2 cups Bread crumbs
1/2 tsp. Salt
1/8 tsp. Pepper
1 clove Garlic, peeled and halved
3/4 cup Olive oil, divided
20 oz. Crushed tomatoes, canned
1/3 cup Tomato paste
2 Tbl. Basil, minced
1 tsp. Salt
1/8 tsp. Freshly grated black pepper
1 cup Freshly grated Parmesan cheese
1/2 lb. Mozzarella cheese, thinly sliced
Preheat oven to 350 degrees.
Dip eggplant slices in eggs, then in seasoned
bread crumbs. Refrigerate 20 minutes or so.
In a large saucepan, saute garlic in oil for 1-2 minutes.
Remove garlic and add tomatoes, paste, basil, salt and
pepper. Cover and simmer 20 minutes.
Brown eggplant slices in 1/4" olive oil in a large
skillet. Drain on paper towels.
Put a thin layer of sauce into a baking dish and
layer eggplant, sauce, Parmesan and mozzarella,
alternately. End with mozzarella on top, with a
slight sprinkling of olive oil on the cheese so it won't burn.
Bake, uncovered, for 30 minutes, or until
hot all the way through.