Serves: 6
Total Calories: 35

2 medium eggplant (about 1 pound each)
salt
olive oil
2 cloves garlic, crushed
2 cups tomato purée
1/2 teaspoon crushed red pepper
1/2 cup torn fresh basil leaves

1 Trim the tops and bottoms of the eggplants. Cut the eggplants crosswise into 1/2-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels.

2 Place a rack in the center of the oven. Preheat the oven to 450°F. Brush two large jelly roll pans with oil. Arrange the eggplant slices in a single layer. Brush with oil. Bake until lightly browned, about 10 minutes. Turn the slices with a metal spatula and bake until the second side is browned and the slices are tender when pierced, about 10 minutes more.

3 In a medium saucepan, cook the garlic in 1/4 cup olive oil over medium heat until golden, about 2 minutes. Add the tomato puree, red pepper, and salt to taste. Simmer for 15 minutes or until thick. Discard the garlic.

4 In a shallow dish, arrange half the eggplant in a single layer. Spread with half the sauce and basil. Repeat with the remaining ingredients. Serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 35
Calories from Fat: 0

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