Title: Eggplant Parmigiana
Categories: Vegetable Italian Vegetarian
Yield: 6 Servings

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

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

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