Eggplant Parmigiana I

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Source: Public domain recipes converted from Meal Master format

  • 6 Servings



  1. Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
  2. Refrigerate 20 minutes.
  3. In a large saucepan, sauté garlic in 2 tablespoons oil for 1 – 2 minutes.
  4. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
  5. Cover and simmer 30 minutes.
  6. Preheat oven to 350°F.
  7. Brown eggplant in ¼-inch oil in a large skillet.
  8. Drain on paper towels.
  9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, parmesan and mozzarella, alternately.
  10. End with mozzarella on top.
  11. Bake, uncovered, for 30 minutes.