Serves 4 to 6 people
2 Eggplants; unpeeled cut into 1/4−inch rounds
lightly salt each round after slicing
2 Eggs; lightly beaten
1−1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 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 2tablespoons oil
for 1−2 minutes. Remove garlic 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.
Now, time to layer.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. Cool 10 minutes on top on over before serving.
You will love this one and it is sure to impress!
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