Eggplant Parmigiana (Prodigy)
Yield
6 servingsPrep
60 minCook
30 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
eggplant
unpeeled, cut into 1/4in rounds |
*
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cups |
bread crumbs
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cloves |
garlic
peeled and halved |
|
| ¾ | cup |
olive oil
|
|
| 20 | ounces |
tomatoes, canned
|
|
| ⅓ | cup |
tomato paste
|
|
| 2 | tablespoons |
basil
minced |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| ½ | pound |
mozzarella cheese
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | small |
eggplant
unpeeled, cut into 1/4in rounds |
*
|
| 2 | large |
eggs
lightly beaten |
|
| 355 | ml |
bread crumbs
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | cloves |
garlic
peeled and halved |
|
| 177 | ml |
olive oil
|
|
| 578 | ml/g |
tomatoes, canned
|
|
| 79 | ml |
tomato paste
|
|
| 3E+1 | ml |
basil
minced |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 226.8 | g |
mozzarella cheese
thinly sliced |
|
Directions
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 to 2 minutes.
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes.
Preheat oven to 350℉ (180℃).
Brown eggplant in ¼ 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.
