*  Exported from  MasterCook  *
 
                            EGGPLANT PARMIGIANA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Italian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Eggplants -- unpeeled
                         -cut into 1/4-in rounds
    2                    Eggs -- lightly beaten
    1 1/2   c            Bread crumbs
      1/2   ts           Salt
      1/8   ts           Pepper
    1                    Garlic cloves
                         - peeled and halved
      3/4   c            Olive oil
   20       oz           Tomatoes, canned
      1/3   c            Tomato paste
    2       tb           Minced basil
    1       t            Salt
      1/8   ts           Pepper
    1       c            Grated Parmesan cheese
      1/2   lb           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.
  
 
 
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