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Revision as of 18:06, 30 January 2007
, 18:06, 30 January 2007format & tag
Eggplant Parmigiana
== Eggplant Parmigiana ==
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{| align=right
* 2 small eggplants; unpeeled cut into 1/4-inch rounds
|-
* 2 eggs; lightly beaten
|
* 1-1/2 cup bread crumbs
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* 1/2 teaspoon salt
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* 1/8 teaspoon pepper
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* 1 garlic cloves peeled and halved
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* 3/4 cup olive oil
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* 20 ounce tomatoes, canned
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* 1/3 cup tomato paste
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* 2 tablespoon minced basil
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|}
=== Ingredients: ===
* 2 small [[Recipe Ingredient:=eggplants]]; unpeeled cut into 1/4-inch rounds
* 2 [[Recipe Ingredient:=eggs]]; lightly beaten
* 1-1/2 cup [[Recipe Ingredient:=bread crumbs]]
* 1/2 teaspoon [[Recipe Ingredient:=salt]]
* 1/8 teaspoon [[Recipe Ingredient:=pepper]]
* 1 [[Recipe Ingredient:=garlic]] cloves peeled and halved
* 3/4 cup [[Recipe Ingredient:=olive oil]]
* 20 ounce [[Recipe Ingredient:=tomatoes]], canned
* 1/3 cup [[Recipe Ingredient:=tomato paste]]
* 2 tablespoon minced [[Recipe Ingredient:=basil]]
* 1 teaspoon salt
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon pepper
* 1 cup grated parmesan cheese
* 1 cup grated [[Recipe Ingredient:=parmesan cheese]]
* 1/2 pound mozzarella cheese; thinly sliced
* 1/2 pound [[Recipe Ingredient:=mozzarella cheese]]; thinly sliced
=== Directions: ===
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
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
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.
on top. Bake, uncovered, for 30 minutes.
----
[[Recipe Name:=Eggplant Parmigiana]]
[[Recipe Contributor:=KJ Kitchens]]
----
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google_color_text = "000000";
google_color_url = "008000";
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<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Italian Recipes]]
