Eggplant parmigiana

Eggplant parmigiana
Average: 4 (1 vote)

Eggplant parmigiana ingredients

  • 2 small Eggplants, unpeeled
  • 2 Eggs, lightly beaten
  • 1 1⁄2 c Bread crumbs
  • 1⁄2 t Salt
  • 1⁄8 t Pepper
  • 1 garlic cloves
  • - peeled and halved
  • 3⁄4 c olive oil
  • 20 oz Tomatoes, canned
  • 1⁄3 c Tomato paste
  • 2 T Minced basil
  • 1 t Salt
  • 1⁄8 t Pepper
  • 1 c Grated Parmesan cheese
  • 1⁄2 lb Mozzarella cheese
  • - thinly sliced

Cooking Eggplant parmigiana

1. Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper.
2. Refrigerate 20 minutes.
3. In a large saucepan, saute 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

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.