Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Eggplant Parmigiana

List of Ingredients




2 sm Eggplants; unpeeled & cut into 1/4" thick rounds
2 Eggs; lightly beaten
1 1/2 C Bread crumbs
1/2 t Salt
1/8 t Pepper
1 Garlic Clove, peeled and halved
3/4 C Olive oil
20 oz Tomatoes, canned
1/3 C Tomato Paste
2 T Minced Fresh Basil
1 t Salt
1/8 t Pepper
1 C Grated Parmesan cheese
1/2 # Mozzarella cheese, thinly sliced

Recipe



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 T Oil for 1-2 minutes. Remove Garlic and discard; 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, ending with Mozzarella on top.
Bake, uncovered, for 30 minutes. Let rest about 10 before cutting.