Ingredientes
- 2 Small Eggplants; unpeeled cut into ¼−inch rounds
- 2 Eggs; lightly beaten
- 1−1/2 Cup Bread crumbs
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- 1 Garlic cloves peeled and halved
- ¾ Cup Olive oil
- 20 Ounce Tomatoes, canned
- ⅓ Cup Tomato paste
- 2 Tablespoon Minced basil
- 1 Teaspoon Salt
- ⅛ Teaspoon Pepper
- 1 Cup Grated Parmesan cheese
- ½ Pound Mozzarella cheese; thinly sliced
Preparação
- 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
- F. 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.
