Eggplant Parmigiana (Prodigy) Recipe

Step 1

DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Things You'll Need

  • 2sm Eggplants; unpeeled
  • -cut into 1/4-in rounds
  • 2 Eggs; lightly beaten
  • 1 1/2c Bread crumbs
  • 1/2ts Salt
  • 1/8ts Pepper
  • 1 Garlic cloves
  • - peeled and halved
  • 3/4c Olive oil
  • 20oz Tomatoes, canned
  • 1/3c Tomato paste
  • 2tb Minced basil
  • 1ts Salt
  • 1/8ts Pepper
  • 1c Grated Parmesan cheese
  • 1/2lb Mozzarella cheese
  • - thinly sliced

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