Eggplant Parmigiana
- 2 c. olive oil
- 1 clove garlic
- 1 c. chopped onions
- 5 c. drained, chopped Italian tomatoes
- 1/2 tsp. dried basil
- Salt & pepper to taste
- butter
- 2 tbsp. flour
- 1 egg, beaten
- 2 eggplants, peeled & cut into 1/2" slices
- 1 c. grated Parmesan cheese
- 1/2 c. Mozzarella cheese
- Peel eggplants, cut in 1/2 inch slices. Sprinkle with salt. Spread on paper towel; let stand 20 minutes; pat dry with paper toweling. Dip each slice in mixture of flour, salt and pepper. Heat oil.
- Brown eggplant quickly over medium high heat. Drain on paper towels. Continue cooking slices, adding more oil if necessary. Pour 1/4 inch tomato sauce on bottom of greased 2 quart casserole. Top with 1/3 of eggplant slices, 1/3 remaining tomato sauce and 1/3 of cheeses. Continue layers. Cover and bake in 400 degree oven for 20 minutes. Remove cover and continue baking 10 minutes. Makes 6 servings.
olive oil, clove garlic, onions, italian tomatoes, basil, salt, butter, flour, egg, eggplants, parmesan cheese, mozzarella cheese
Taken from www.epicurious.com/recipes/member/views/eggplant-parmigiana-58392061 (may not work)