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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 medium eggplants (about 1 1/2 pounds) |
1 cup milk |
1 1/2 cups italian-seasoned breadcrumbs |
1/2 cup olive oil |
2 (10-ounce) cans rotel bold italian diced tomatoes with garlic, basil, & oregano |
2 (10-ounce) cans rotel original diced tomatoes & green chilies, drained |
2 tablespoons chopped fresh basil, divided |
3/4 cup grated parmesan cheese |
2 cups (8 ounces) shredded mozzarella cheese |
Directions:
1. Peel eggplants, and cut each into 1/2-inch-thick slices.
2. Dip eggplant slices into milk, and dredge in breadcrumbs.
3. Fry eggplant, in batches, in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove from skillet, and cool on a wire rack.
4. Process Italian diced tomatoes in a blender until smooth. Stir in drained diced tomatoes and green chilies and 1 tablespoon chopped basil.
5. Spoon half of tomato sauce into a lightly greased 13- x 9-inch baking dish. Top with half of eggplant; sprinkle with half each of Parmesan cheese and mozzarella cheese. Repeat procedure with remaining sauce and eggplant.
6. Bake at 400° for 15 minutes. Sprinkle with remaining cheeses, and bake 5 more minutes. Sprinkle with remaining 1 tablespoon basil.
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