Tonight You Should Have Eggplant Parmigiana

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Eggplant Parmigiana Recipe

Ingredients 

  • 2 eggplants, unpeeled, cut into ¼-inch rounds
  • 2 eggs, lightly beaten
  • 1½ cups breadcrumbs
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 garlic clove, peeled and halved
  • ¾ cup olive oil
  • 20 ounces canned tomatoes
  • ⅓ cup tomato paste
  • 2 tablespoons minced fresh basil
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 1 cup grated Parmesan cheese
  • ½ pound mozzarella cheese, thinly sliced
Directions 

  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.

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