Free Recipe Eggplant Parmigiana

Recipe Type: Free Vegetable Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Eggplant Parmigiana Recipe

2 sm Eggplants; unpeeled
20 oz Tomatoes, canned
-cut into 1/4-in rounds 1/3
c Tomato paste
2 Eggs; lightly beaten
2 tb Minced basil
1 1/2 c Bread crumbs
1 ts Salt
1/2 ts Salt
1/8 ts Pepper
1/8 ts Pepper
1 c Grated Parmesan cheese
1 Garlic cloves
1/2 lb Mozzarella cheese
– peeled and halved
– thinly sliced
3/4 c Olive oil

Eggplant Parmigiana Preparation

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. PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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