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Home Learning Kitchen Vegetables - Eggplant Parmigiana

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Post by :edgarcase Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1419

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Vegetables - Eggplant Parmigiana

2 small Eggplants, peeled, cut into 1/4" rounds
2 Eggs, lightly beaten
1 1/2 cups Bread crumbs
1/2 tsp. Salt
1/8 tsp. Pepper
1 clove Garlic, peeled and halved
3/4 cup Olive oil, divided
20 oz. Crushed tomatoes, canned
1/3 cup Tomato paste
2 Tbl. Basil, minced
1 tsp. Salt
1/8 tsp. Freshly grated black pepper
1 cup Freshly grated Parmesan cheese
1/2 lb. Mozzarella cheese, thinly sliced

Preheat oven to 350 degrees.

Dip eggplant slices in eggs, then in seasoned bread crumbs. Refrigerate 20 minutes or so.

In a large saucepan, saute garlic in oil for 1-2 minutes. Remove garlic and add tomatoes, paste, basil, salt and pepper. Cover and simmer 20 minutes.

Brown eggplant slices in 1/4" olive oil in a largeskillet. Drain on paper towels.

Put a thin layer of sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella,alternately. End with mozzarella on top, with a slight sprinkling of olive oil on the cheese so it won't burn.

Bake, uncovered, for 30 minutes, or until hot all the way through.

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Vegetables - Eggplant - Eggplant Parmigiana

2 lb eggplant salt extra virgin olive oil, for frying 4 cloves garlic, peeled and chopped 1/4 c extra virgin olive oil 2 lb tomatoes, peeled and chopped salt and freshly ground pepper to taste 1/2 c Parmesan cheese, grated 12 oz fresh mozzarella, sliced 1/4 c fresh basil, chopped Wash the eggplants, cut off the tops and slice them 1/2 inch thick, crosswise. Sprinkle with salt and arrange the slices on a plate. Top with a weight and prop the plate at an angle so the liquid will drain off. Let drain for about 2 hours. Dry the eggplants and

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Vegetables - Eggplant Parmigiana

Vegetables - Eggplant Parmigiano-reggiano With Tomato And Caper Sauce

Vegetables - Eggplant - Eggplant Parmigiana