Eggplant with Tomato Sauce Recipe
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
- 2 pounds eggplant, unpeeled
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes in puree
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 to 2 teaspoons sugar
- Salt and pepper to taste
- Additional 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 oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 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. Yield: 8 servings.
Originally published as Eggplant with Tomato Sauce in Reminisce July/August 1993, p49
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