Eggplant with Tomato Sauce

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

serves 8
cook time 45 Min

Ingredients

  • 2 lb
    unpeeled eggplant
  • 1 tsp
    salt
  • 1 Tbsp
    olive or vegetable oil
  • 1 can
    (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
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How To Make

  • 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.

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