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-> [Eggplant, Italian, Vegetables, Vegetarian, Western European] -> [Eggplant parmigiana Recipe] |
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Eggplant parmigiana
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| Artist: |
_ |
| Categories: |
Eggplant, Italian, Vegetables, Vegetarian, Western European |
| Yield: |
6 |
| 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 |
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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. | | 12 | peter kump - prodigy guest chefs cookbook |
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