Eggplant Parmigiana (Prodigy)

90 minutes Prep: 60 minutes Cook: 30 minutes

568 calories per serving view nutrition facts

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2	small	eggplants	unpeeled, cut into 1/4in rounds
2	large	eggs	lightly beaten
1 1/2	cups	bread crumbs
1/2	teaspoon	salt
1/8	teaspoon	black pepper
1	cloves	garlic	peeled and halved
3/4	cup	olive oil
20	ounces	tomatoes, canned
1/3	cup	tomato paste
2	tablespoons	basil	minced
1	teaspoon	salt
1/8	teaspoon	black pepper
1	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	pound	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, sauté 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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Serving Size 244g

Amount per Serving

Calories 568 65% of calories from fat