Serves: 8
Total Calories: 185

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 (28-ounce) can crushed tomato purée
2 cloves garlic, minced
1 teaspoon dried basil
1-2 teaspoon sugar
salt and pepper to taste
olive oil for frying
1/4 cup shredded Parmesan cheese

Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a 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 olive oil over medium heat. 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.

In deep fryer, fry on 375°, a quarter at a time until golden brown, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutritional Facts:

Serves: 8
Total Calories: 185
Calories from Fat: 101

More Recipes from the Cook'n Deep Fried Cookbook:
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Breaded Deep-Fried Corn
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Crispy Potato Pancakes
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Deep Fried Green Tomatoes
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Southern Deep Fried Eggplants