Eggplant with Tomato Sauce
To make an even heartier meal, serve this dish with cooked Italian sausage.
★★★★★ 1 vote5
2 lbunpeeled eggplant
1 Tbspolive or vegetable oil
1 can(s)(28-oz) crushed tomatoes
2garlic cloves, minced
1 tspdried basil
1 to 2 tspsugar
·salt and pepper to taste
·additional oil for frying
1/4 cshredded parmesan cheese
How to Make Eggplant with Tomato Sauce
- 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.
- 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.
- 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.