Eggplant With Tomato Sauce Recipe

Name: Eggplant With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. eggplant, unpeeled; 1 tsp. salt; 1 Tbsp. olive oil; 1 can (28 oz.) crushed tomatoes in puree; 2 garlic cloves, minced; 1 tsp. dried basil; 1 to 2 tsp. sugar; salt and pepper to taste; olive oil or vegetable oil for frying; 1/4 c. shredded Parmesan cheese

Servings: persons

2 lb. eggplant, unpeeled
1 tsp. salt
1 Tbsp. olive oil
1 can (28 oz.) crushed tomatoes in puree
2 garlic cloves, minced
1 tsp. dried basil
1 to 2 tsp. sugar
salt and pepper to taste
olive oil or vegetable oil for frying
1/4 c. shredded Parmesan cheese

1
Cut eggplant into 1/2-inch thick slices.
2
Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
3
Rinse with cold water; drain and let dry on paper towels.
4
In a 2-quart saucepan, heat olive oil over medium.
5
Add tomatoes, garlic, basil and sugar; bring to a boil.
6
Reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring occasionally.
7
Season with salt and pepper.
8
Keep warm while preparing eggplant.
9
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.
10
Cover with sauce and sprinkle with cheese.
11
Serve warm.
12
Yields 8 servings.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. eggplant, unpeeled, 1 tsp. salt, 1 Tbsp. olive oil, 1 can (28 oz.) crushed tomatoes in puree, and more.

Yes, Eggplant With Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Tomato Sauce

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