YIELD
6 servingsPREP
60 minCOOK
30 minREADY
90 minIngredients
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.
Comments