Cheese and Dairy

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

Method:

• 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.