Eggplant with Tomato Sauce Recipe

5 3 2
Eggplant with Tomato Sauce Recipe
Eggplant with Tomato Sauce Recipe photo by Taste of Home
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Eggplant with Tomato Sauce Recipe

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5 3 2
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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!
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Cook: 1 hour

Ingredients

  • 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

Directions

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

  • 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
  1. Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
  2. 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.
  3. 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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Summy User ID: 1386846 237179
Reviewed Nov. 11, 2015

"Instead of frying, I slice the eggplant, brush both sides with olive oil, sprinkle with salt, and roast in a 350 degree oven, turning after 15 minutes to assure that both sides get browned. Very yummy with leftover spaghetti sauce, too."

MY REVIEW
Snockered User ID: 543475 41087
Reviewed May. 13, 2012

"Wasy to make. quick to make. Everybody liked it."

MY REVIEW
cac92643 User ID: 2185114 17255
Reviewed Aug. 24, 2009

"This recipe is the best eggplant I have made. Plus no breading (i.e., extra calories).

CAC, Clifton Park, NY"

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