Italian Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren't willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality. Ingredients:
2 medium eggplants |
salt |
1 cup flour |
1 cup olive oil |
1 tablespoon butter or 1 tablespoon margarine |
2 garlic cloves, minced |
2 (28 ounce) cans tomatoes, coarsley chopped |
1/2 teaspoon celery salt |
1 bay leaf |
1 teaspoon dried basil, crumbled |
1 teaspoon salt |
1 dash pepper |
1/2 teaspoon sugar |
1/2 cup dried breadcrumbs |
1/2 cup parmesan cheese, grated |
Directions:
1. Peel eggplant, cut in 1 cubes.
2. Sprinkle with salt and let stand at room temperature for 30 minutes.
3. Drain, dry with paper towles; sprinkle with flour.
4. Toss to coat eggplant lightly.
5. Heat oil in large skillet, add eggplant.
6. Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
7. Melt butter in skillet over medium heat.
8. Saute garlic 1 minute.
9. Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
10. Bring to boiling.
11. Reduce heat; simmer uncovered 10-12 minutes.
12. Preheat oven to 400 degrees.
13. Place eggplant in buttered 2-2 1/2 qt baking dish.
14. Pour tomato mixture over eggplant.
15. Sprinkle with cimbined crumbs and cheese.
16. Bake 25 minutes.
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