| 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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