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Revision as of 16:21, 29 January 2007
, 16:21, 29 January 2007off to Italy initial recipe
Eggplant Parmigiana
* 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
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.
* 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
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.
