2 Small Aubergines
2 Eggs lightly beaten
1-1/2 Cup Bread crumbs
1/2 Teaspoon
Salt and Pepper to taste
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
1 Can of Tomatoes
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
250 gr. Mozzarella
Preparation
Dip aubergines slices in eggwash, 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 the aubergine slices 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 the aubergines slices, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.
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