Eggplant with Tomato Sauce
8 Servings


           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 ina 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.

 Sally’s Notes:

I grilled the eggplant on a grill pan instead of frying it, just a personal choice. Frying would probably be delicious!  I also used fresh basil, just because I had it on hand.  I added some fresh to the sauce towards the end of cooking it then added some fresh on top before I served it.   This is an easy recipe and really good. You won’t miss the meat!