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Directory:KJ Kitchens/Eggplant Parmigiana

MyWikiBiz, Author Your Legacy — Saturday March 25, 2017
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Eggplant Parmigiana

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Ingredients:

  • 2 small eggplants; unpeeled cut into 1/4-inch rounds
  • 2 eggs; lightly beaten
  • 1-1/2 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic cloves peeled and halved
  • 3/4 cup olive oil
  • 20 ounce tomatoes, canned
  • 1/3 cup tomato paste
  • 2 tablespoon minced basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup grated parmesan cheese
  • 1/2 pound mozzarella cheese; thinly sliced

Directions:

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.


Eggplant Parmigiana KJ Kitchens


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KJ Kitchens