Eggplant Parmigiana
olive oil
1 garlic clove, minced
1 large onion, chopped
2 (16-oz) cans tomatoes
2 tsp sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1 cup dried breadcrumbs
2 eggs
2 tbsp water
1 large eggplant, cut into 1/2-inch slices
1/2 cup grated Parmesan cheese
1 (8-oz) pkg mozzarella cheese, cut into 1/4-inch slices
In 9-inch skillet over medium heat, in 2 tbsp hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered, 30 minutes.
On waxed paper, place breadcrumbs; in small dish with fork, beat eggs and water. Dip eggplant slices in egg then in breadcrumbs. Repeat to coat slices twice.
Grease 13x9-inch baking dish. Over medium heat, in 2 tbsp hot oil, cook a few eggplant slices at a time till golden brown. Add more oil as needed.
Preheat oven to 350. Arrange 1/2 eggplant slices in baking dish; cover with 1/2 tomato mixture; sprinkle with 1/2 Parmesan cheese; top with 1/2 mozzarella; repeat. Bake 25 minutes.
6 main-dish servings
Begin 1-1/2 hours ahead
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