An Italian casserole of fried sliced eggplant in a casserole of red sauce and two cheeses
Eggplant Parmigiana, Fried Eggplant Parmesan Recipe
whole bulb of garlic
28 oz can
cut into thin slices lengthwise
sliced or grated
For the Italian Red Sauce
the garlic cloves.
Cover the bottom of a
with olive oil and heat on med heat.
Add garlic and cook for 2 minutes, stirring constantly.
Pour in tomatoes and chicken broth
Drop in 1 whole peeled carrot. (The carrot will remove the acids of the tomatoes and prevent heartburn from the red sauce)
Lower the heat to low and let the red sauce simmer for an hour or even more.
Remove carrot and discard before serving.
While red sauce is simmering
Heat oven to 350 degrees.
Fry the eggplant slices in just enough olive oil to cover a large skillet. Only fry 2 to 3 slices at one time about 4 minutes on each side. Drain on paper towels and season with salt and black pepper.
Spoon enough red sauce in the bottom of a 9 X 13 casserole dish to just cover the bottom.
Place half of the slices of the cooked eggplant over the sauce, cover with more sauce.
Top with half of the mozzarella cheese and half of the Parmesan cheese.
Layer with remaining eggplant slices, red sauce, mozzarella, and Parmesan cheese in that order.
Sprinkle with the chopped fresh basil.
Bake for 40 minutes uncovered until cheese is melted and bubbly.
Let cool about 10-15 minutes before serving.