Ingredients
- 2 eggplants, unpeeled, cut into ¼-inch rounds
- 2 eggs, lightly beaten
- 1½ cups breadcrumbs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 garlic clove, peeled and halved
- ¾ cup olive oil
- 20 ounces canned tomatoes
- ⅓ cup tomato paste
- 2 tablespoons minced fresh basil
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 cup grated Parmesan cheese
- ½ pound mozzarella cheese, thinly sliced
Make it step by step
- Dip eggplant slices in eggs, then in breadcrumbs 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 350°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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.