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    EGGPLANT PARMIGIANA

    Recipe Link: source:PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

    List of Ingredients




    Title: EGGPLANT PARMIGIANA
    Categories: Vegetables, Italian, Vegetarian, Kump
    Servings: 6

    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

    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 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.




 

 

 


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