Eggplant Parmigiana

Name: Eggplant Parmigiana
Yield: 6.0
Ingredients: 2.0 Sm Eggplants Cut Into In Rounds; 2.0 Eggs; 1.5 cup Bread Crumbs; 0.5 teaspoon Salt; 0.125 teaspoon Pepper; 1.0 Garlic Peeled And Halved; 0.75 cup Olive Oil; 20.0 ounce Tomatoes Canned; 0.3333 cup Tomato Paste; 2.0 tablespoon Minced Basil; 1.0 T Salt; 0.125 teaspoon Pepper; 1.0 cup Grated Parmesan Cheese; 0.5 pound Mozzarella Cheese Thinly Sliced; 30.0 Minutes Preheat Oven To F Brown Eggplant In; 0.25 Inch Oil In A Large Skillet Drain On Paper

Eggplant Parmigiana is a home-style recipe made with Sm Eggplants Cut Into In Rounds, Eggs, Bread Crumbs, Salt, Pepper, and Garlic Peeled And Halved. Serves 6.

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🍽 Pour 6.0

Ingrédients

2.0 Sm Eggplants Cut Into In Rounds
2.0 Eggs
1.5 cup Bread Crumbs
0.5 tsp Salt

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Méthode (aperçu)

1
towels. Put a thin layer of tomato sauce into a baking
2
dish and layer eggplant, sauce, Parmesan and

mozzarella, alternately. End with mozzarella on top.

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