Eggplant with Tomato Sauce

Name: Eggplant with Tomato Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams can crushed tomatoes in puree; 1 teaspoon dried basil; 907 grams eggplant, unpeeled; 2 garlic cloves, minced; 1 Tbsp olive oil; 8 servings Additional olive oil for frying; 59 milliliters shredded Parmesan cheese; 1 teaspoon salt; 8 servings Salt and pepper to taste; 1 teaspoon sugar

Eggplant with Tomato Sauce might be just the side dish you are searching for. One serving contains 104 calories, 4g of protein, and 4g of fat. This gluten free recipe serves 8. Not A mixture of canned tomatoes, additional olive oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Cut eggplant into 1/2-in.-thick slices.

Ingredients you will need

Eggplant

Sprinkle with salt.

Ingredients you will need

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

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Paper Towels

Sauce Pan

Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally.

Ingredients you will need

Tomato

Garlic

Basil

Sugar

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.

Ingredients you will need

Salt And Pepper