Serves: 8
Total Calories: 168
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 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.
© Copyright Reiman Publications, 1993-1997
This Eggplant With Tomato Sauce recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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