Eggplant with Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week! Ingredients:
2 pounds eggplant, unpeeled |
1 teaspoon salt |
1 tablespoon olive oil |
1 can (28 ounces) crushed tomatoes in puree |
2 garlic cloves, minced |
1 teaspoon dried basil |
1 to 2 teaspoons sugar |
salt and pepper to taste |
additional olive oil for frying |
1/4 cup shredded parmesan cheese |
Directions:
1. Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
2. Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally.
3. 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. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm. Yield: 8 servings.
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