Eggplant Parmesan (version XXXVI)

Eggplant Parmigiana

2 medium eggplants
2 pounds canned stewed tomatoes, drained well
2 cloves garlic
2 teaspoons flour
1 teaspoon salt
2 teaspoons sugar
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon basil
4 ounces mozzarella
1 tablespoon parmesan (grated)

Cut unpeeled eggplant into 1/2 inch slices. Simmer, covered in small amount of boiling water for 10 minutes. Drain.

Combine tomatoes, garlic, flour, salt, sugar, paprika, pepper and basil in saucepan. Cover and cook over medium heat until slightly thick.

In lightly greased 2 quart baking dish layer eggplant, mozzarella and tomato mixture. Top with Parmesan.

Bake at 350 for 30 minutes until top is light brown.



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