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Eggplant Parmigiana (Prodigy)

Yields:6 servings
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Recipe Cooking TimePreparation60 minutes
Cooking30 minutes
Ready In90 minutes
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Ingredients

2 small eggplants unpeeled, cut into 1/4in rounds
2 large eggs lightly beaten
1 1/2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cloves garlic peeled and halved
3/4 cup olive oil
20 ounces tomatoes, canned
1/3 cup tomato paste
2 tablespoons basil minced
1 teaspoon salt
1/8 teaspoon black pepper
1 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 pound mozzarella cheese thinly sliced

Directions

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 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.

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Rice And Beans Cubano

This is an excellent recipe. My Cuban boyfriend loved it and said it reminded him of home. I did add a little bit more vinegar