Eggplant Parmigiana
ItalianVegetarianIntermediate1 minBy Northstar
Ingredients
Servings
4
- 2 small eggplants, unpeeled, cut into 1/4-inch rounds
- 2 eggs, lightly beaten
- 1 0.5 cup bread crumbs
- 0.8 cup olive oil
- 20 oz canned tomatoes
- 0.3 cup tomato paste
- 2 tbsp fresh basil, minced
- 1 garlic clove, halved
- 1 cup Parmesan cheese, grated
- 0.5 lb mozzarella cheese, thinly sliced
- 1 0.5 tsp salt, divided
- 0.3 tsp black pepper, divided
Instructions
- 1
Dip eggplant slices in beaten eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate for 20 minutes.
- 2
In a large saucepan, sauté halved garlic in 2 tablespoons olive oil for 1–2 minutes. Remove garlic, then add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer for 30 minutes.
- 3
Preheat oven to 350°F. Brown eggplant slices in 1/4-inch of olive oil in a large skillet. Drain on paper towels.
- 4
Spread a thin layer of tomato sauce in the bottom of a baking dish. Layer eggplant slices, sauce, Parmesan and mozzarella alternately, ending with mozzarella on top.
- 5
Bake uncovered for 30 minutes until the cheese is bubbly and golden. Serve hot.