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Eggplant with Tomato Sauce |
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Serves: 8 Print this Recipe2 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 teaspoons 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. Eggplant with Tomato Sauce comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now! Deep Fried Coated Eggs Deep Fried Mashed Potatoes Crisp Fried Sweet Potatoes Crispy Potato Pancakes Deep Fried Mashed Potato Balls Deep Fried Potato Nuggets Fried Shrimp Deluxe Deep Fried Bow Ties Deep Fried Green Tomatoes Southern Deep Fried Eggplants Deep Fried Vegetable Croquettes Deep Fried Vegetables in Tempura Batter Deep Fried Vegetables with Cashews Broccoli Beignets Breaded Deep-Fried Corn Deep South Fried Okra Deep Fried Baby Artichokes Deep Fried Bamboo Shoots Deep Fried Carrot Balls Deep Fried Green Beans Batter Fried Parsnips Cheesy Fried Eggplant Deep Fried Garden Vegetables Fried Green Tomatoes Fried Mushrooms Parmesan Deep Fried Whole Wheat Bread Pakoras |
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