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  Recipe Home » Vegetables » Eggplant Parmigiana (Prodigy)
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  Eggplant Parmigiana (Prodigy)
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 443
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 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 lb Mozzarella cheese thinly sliced
Instructions:
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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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