Name: Eggplant Parmigiana
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 thinly sliced

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Vegetables, Italian, Vegetarian	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 thinly sliced

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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