Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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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