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| Eggplant Parmigiana |
2 Small Eggplants; unpeeled cut into 1/4−inch rounds
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 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.
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 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.
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| Average Visitor Rating: | 0.00 (Out of 5) | |||
| Number of ratings: | 0 | |||
| Hits: | 15961 | |||
| Added: | 2005-10-08 13:58:58 | |||
| Last updated: | 2005-10-08 13:58:58 | |||
Reviews (1)
Egg/parm Review
Reviewed by ebr, 2006-10-20 I'm not a cook, but a gardener. I grew eggplant this year, love eggplant parm, and don't have anyone to cook it for me. So I used this recipe.
I just made it for the 4th time, and have made these changes which I think made it perfect - for my taste, anyway:
1. Peel it. No taste difference, but it makes it hard to bite/cut, so the eggplant pulls out of the rest of it all while eating.
2. 30 minutes of baking is a joke. Try 45 covered, and 30 minutes uncovered.
3. Refrigerating, then sauteing the garlic was a waste of time and utensils. Skip the refrigerating. I make my own homemade spaghetti sauce with lots of garlic and basil anyway, so I skipped that part.
Reviewed by ebr, 2006-10-20 I'm not a cook, but a gardener. I grew eggplant this year, love eggplant parm, and don't have anyone to cook it for me. So I used this recipe.
I just made it for the 4th time, and have made these changes which I think made it perfect - for my taste, anyway:
1. Peel it. No taste difference, but it makes it hard to bite/cut, so the eggplant pulls out of the rest of it all while eating.
2. 30 minutes of baking is a joke. Try 45 covered, and 30 minutes uncovered.
3. Refrigerating, then sauteing the garlic was a waste of time and utensils. Skip the refrigerating. I make my own homemade spaghetti sauce with lots of garlic and basil anyway, so I skipped that part.
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