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Eggplant parmigiana (prodigy)

Yield: 6 Servings

Ingredients:

• 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

Instructions:

- 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

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