Eggplant Parmigiana

Ingredients

2 eggplants
1/4 in rounds
2 eggs
160 gr bread crumbs
4 gr salt
1 gr pepper
1 garlic
180 ml olive oil
375 gr tomatoes
90 gr tomato paste
4 gr basil
80 gr parmesan cheese
110 gr mozzarella cheese
30 ml oil
1/4 oil in a skille drain on paper

Instructions

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. PETER KUMP PRODIGY GUEST CHEFS COOKBOOK