eggplant with tomato sauce

Name: Eggplant with Tomato Sauce
Cook time: 45 min
Yield: 8
Ingredients: 2 pound(s) unpeeled eggplant; 1 teaspoon(s) salt; 1 tablespoon(s) olive or vegetable oil; 1 can(s) (28-oz) crushed tomatoes; 2 - garlic cloves, minced; 1 teaspoon(s) dried basil; 1 to 2 teaspoon(s) sugar; - salt and pepper to taste; - additional oil for frying; 1/4 cup(s) shredded parmesan cheese

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36 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on May 27, 2013

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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prep time

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

2 pounds unpeeled eggplant
1 teaspoon salt
1 tablespoon olive or vegetable oil
1 can (28-oz) crushed tomatoes
2 - garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
- salt and pepper to taste
- additional oil for frying
1/4 cup shredded parmesan cheese

How To Make eggplant with tomato sauce

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.

Step 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.
Step 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.
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