Eggplant Parmigiana
Ingredients
2 small eggplants; unpeeled cut into 1/4 in rounds
2 eggs; lightly beaten
1 1/2 C. bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
1 garlic cloves peeled and halved
3/4 C. olive oil
20 ounce tomatoes, canned
1/3 C. tomato paste
2 Tbsp. minced basil
1 tsp. salt
1/8 tsp. pepper
1 C. grated parmesan cheese
1/2 pound mozzarella cheese thinly sliced
Cooking Instructions
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 Tbls. 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 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)