2 small Eggplants unpeeled
-cut into 1/4-in rounds
2 Eggs lightly beaten
1 1/2 cups Bread crumbs
1/2 teaspoon Salt
1/8 teaspoon Pepper
1 Garlic cloves
- peeled and halved
3/4 cup Olive oil
20 ounces Tomatoes, canned
1/3 cup Tomato paste
2 tablespoons Minced basil
1 teaspoon Salt
1 cup Grated Parmesan cheese
1/2 pound 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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Yields: 6 Servings
notes:
Cuisine: Italian
Main Ingredient:
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