Eggplant with Tomato Sauce
Eggplant With Tomato Sauce is an moderately easy dinner. Made with 2 lb. eggplant, unpeeled, 1 tsp. salt, 1 tbsp. olive oil, 1 can (28 oz.) crushed tomatoes in purée and 2 garlic cloves, minced, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Cut eggplant into 1/2-inch thick slices.
Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
Rinse with cold water; drain and let dry on paper towels.
In a 2-quart saucepan, heat olive oil over medium.
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.
Yields 8 servings.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment