tbhas6
Senior Member
Posts: 1,146
|
Post by tbhas6 on Jun 21, 2013 18:17:12 GMT -5
Eggplant with Tomato Sauce
2 lb. eggplant, unpeeled 1 tsp. salt 1 Tbsp. olive oil 1 can (28 ounces) crushed tomatoes in puree 2 garlic cloves, minced 1 tsp. dried basil 1-2 tsp. sugar salt & pepper to taste additional olive oil for frying 1/4 c. shredded Parmesan cheese
Cut eggplant into 1/2 in. thick slices. Sprinkle with salt. Place n a deep dish; cover and let stand for 30 min. Rinse with cold water; drain and dry on paper towels. In a 2 qt. sauce pan, heat 1 Tbsp. oil over med. heat; add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 min. or until thickened, stirring occasionally. Season with salt & pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 c. oil, brown eggplant, a quarter at a time, adding more oil as necessary. Place on a serving platter one row at time. Cover with sauce and sprinkle with cheese. Serve warm.
8 servings / calories unknown
NOTE: this is my favorite eggplant recipe
|
|