🫙 From the Spice Rack
Eggplant Parmigiana (Prodigy)
2 sm Eggplants; unpeeled -cut into 1/4-in rounds 2 Eggs; lightly beaten 1 1/2 c Bread crumbs 1/2 ts Salt 1/8 ts Pepper 1 Garlic cloves - peeled and halved 3/4 c Olive oil 20 oz Tom...
maineasy
Ingredients8 items
Ingredients
- 2small eggplants; unpeeled
- 11/2 c bread crumbs
- 1/2tsp salt
- 1/8tsp pepper
- 1garlic cloves
- 20oztomatoes, canned
- 1/3cup tomato paste
- 2tbsp minced basil
Directions
- 1
2 sm Eggplants
- 2
unpeeled -cut into 1/4-in rounds 2 Eggs
- 3
lightly beaten 1 1/2 c Bread crumbs 1/2 ts Salt 1/8 ts Pepper 1 Garlic cloves - peeled and halved 3/4 c Olive oil 20 oz Tomatoes, canned 1/3
- 4
Refrigerate 20 minutes
- 5
In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes
- 6
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper
- 7
Cover and simmer 30 minutes
- 8
Preheat oven to 350F