EGGPLANT PARMIGIANA Recipe

EGGPLANT PARMIGIANA
2 Eggplants - cut into 1/4−inch rounds (Do Not Peel)
2 Eggs - lightly beaten
1−3/4 Cup Bread crumbs – Italian bread crumbs are great here
1 Garlic clove minced
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 1/2 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced
Salt & Pepper to taste

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes.
Saute’ garlic.
Remove garlic from pan and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes.
Preheat oven to350F.
Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper
towels. Put a thin layer of sauce into a baking dish and layer
eggplant, sauce, parmesan and mozzarella, alternately.
Bake, uncovered, for 30 minutes.

This is an incredible Italian dish!