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Eggplant Parmigiana
2
Small Eggplants; unpeeled cut into 1/4−inch rounds
Eggs; lightly beaten
2
1
1
1
1
3
2
1
2
1
1
1
1
−1/2 Cup Bread crumbs
/2 Teaspoon Salt
/8 Teaspoon Pepper
Garlic cloves peeled and halved
/4 Cup Olive oil
0 Ounce Tomatoes, canned
/3 Cup Tomato paste
Tablespoon Minced basil
Teaspoon Salt
/8 Teaspoon Pepper
Cup Grated Parmesan cheese
/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.
Eggplant Parmigiana
9
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