Eggplant Parmigiana

This authentic version of a favorite dish no doubt gained its fame in the restaurants and groceries in Italian communities, known as Little Italies, that popped up in cities following World War II.

SERVINGS
6
COOK TIME
25
TOTAL TIME
115

INGREDIENTS
4 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
2 cans (14 to 16 ounces each) tomatoes
2 teaspoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 cup plain dried bread crumbs
2 large eggs
2 tablespoons water
1 large eggplant (2 1/2 pounds), cut lengthwise into 1/2-inch-thick slices
1/2 cup freshly grated Parmesan cheese
8 ounces mozzarella cheese, cut into 1/4-inch-thick slices

PREPARATION
1. In 10-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add onion and garlic; cook until tender, about 5 minutes. Add tomatoes, sugar, oregano, basil, and salt. Reduce heat; cover and simmer 30 minutes.

2. Place bread crumbs on waxed paper. In small bowl, with fork, beat eggs and water. Dip eggplant slices, one at a time, in egg mixture, then in bread crumbs; repeat to coat each slice twice.

3. Preheat the oven to 350 degrees F. Grease a 13 by 9 baking dish.

4. In 12-inch skillet, heat remaining 2 tablespoons oil over medium heat. Add eggplant, a few slices at a time, and cook until golden brown, about 5 minutes per side, using slotted spatula to transfer slices to platter as they are browned, adding more oil if necessary.

5. Layer half of eggplant slices in prepared baking dish and cover with half of tomato mixture. Sprinkle with half of Parmesan and top with half of mozzarella. Repeat layers. Cover baking dish with foil; bake 15 minutes. Remove foil; bake until bubbling, about 10 minutes.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 426
Total Fat: 24 g
Cholesterol: 107 mg
Sodium: 917 mg
Carbohydrates: 38 g
Protein: 19 g

Originally published in Good Housekeeping

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