Cheesy Eggplant Parmigiana (#1937)

Serves
Ready
6
1.3
Hours
Prep
Cook
20
Minutes
1
Hours
Categories
Italian Main Vegetarian
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Ingredients

  • 2 small Eggplant unpeeled, cut up
  • 2 large Eggs lightly beaten
  • 1 1/2 cups Bread Crumbs
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 Garlic Cloves peeled and halved
  • 3/4 cup Olive Oil
  • 20 oz Canned Tomatoes
  • 1/3 cup Tomato Paste
  • 2 tablespoons Basil minced
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 cup Parmesan Cheese grated
  • 1/2 pound Mozzarella Cheese

Directions

  1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.
  2. Refrigerate 20 minutes. In a large saucepan, sauté garlic in 2 tablespoons oil for 1 to 2 minutes.
  3. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
  4. Cover and simmer 30 minutes.
  5. Preheat oven to 350° f (180° c).
  6. Brown eggplant in 1/4 inch oil in a large skillet. Drain on paper towels.
  7. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, parmesan and mozzarella, alternately.
  8. End with mozzarella on top.
  9. Bake, uncovered, for 30 minutes.
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