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Eggplant parmigiana

Yield: 6 servings

Ingredients:

• 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

Instructions:

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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