Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Browse by categories