Eggplant Parmigiana I

Source: Public domain recipes converted from Meal Master format

• 6 Servings

Ingredients

• 2 eggplants, unpeeled, cut into ¼-inch rounds
• 2 eggs, lightly beaten
• 1½ cups breadcrumbs
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 garlic clove, peeled and halved
• ¾ cup olive oil
• 20 ounces canned tomatoes
• ⅓ cup tomato paste
• 2 tablespoons minced fresh basil
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 1 cup grated Parmesan cheese
• ½ pound mozzarella cheese, thinly sliced

Directions

1. Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
2. Refrigerate 20 minutes.
3. In a large saucepan, sauté garlic in 2 tablespoons oil for 1 – 2 minutes.
4. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
5. Cover and simmer 30 minutes.
6. Preheat oven to 350°F.
7. Brown eggplant in ¼-inch oil in a large skillet.
8. Drain on paper towels.
9. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
10. End with mozzarella on top.
11. Bake, uncovered, for 30 minutes.