Eggplant with Tomato Sauce
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
Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place ina deep dish; cover and let stand for 30 minutes.
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.
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.
I grilled the eggplant on a grill pan instead of frying it, just a personal choice. Frying would probably be delicious! I also used fresh basil, just because I had it on hand. I added some fresh to the sauce towards the end of cooking it then added some fresh on top before I served it. This is an easy recipe and really good. You won’t miss the meat!