Ingredients
- 2 eggplants
- 2 eggs
- 1 garlic (cloves)
- 1/4 in rounds
- 1/4 oil in a skille drain on paper
- 20 oz tomatoes
- 1 1/2 c bread crumbs
- 3/4 c olive oil
- 1/2 lb mozzarella cheese
- 3/8 c tomato paste
- 1 c parmesan cheese (grated)
- 2 tablespoons oil
- 1 1/2 ts salt
- 2 tb basil (minced)
- 1/4 ts pepper
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
