Eggplant with Tomato Sauce

Tammy Raynes

By
@Tammy_Raynes

There's no need to peel the eggplant in this recipe. By the time the eggplant has browned on both side, the skin will become soft and tender.

To make an even heartier meal, serve this dish with cooked Italian sausage.


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Serves:

8

Cook:

45 Min

Ingredients

2 lb
unpeeled eggplant
1 tsp
salt
1 Tbsp
olive or vegetable oil
1 can(s)
(28-oz) crushed tomatoes
2
garlic cloves, minced
1 tsp
dried basil
1 to 2 tsp
sugar
salt and pepper to taste
additional oil for frying
1/4 c
shredded parmesan cheese

Directions Step-By-Step

1
Cut eggplant into 1/2" thick slices. Sprinkle with salt. Place in a colander over a plate; let stand for 30 minutes. Pat dry on paper towels.
2
In a 2 quart saucepan, heat oil over medium. Add tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm while preparing eggplant.
3
In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Layer on a serving platter. Cover with sauce and sprinkle with cheese. Serve warm.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #Eggplant, #easy