Eggplant With Tomato Sauce - cooking recipe

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

Preparation

Cut eggplant into 1/2-inch thick slices.
Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
Rinse with cold water; drain and let dry on paper towels.
In a 2-quart saucepan, heat olive oil over medium.
Add tomatoes, garlic, basil and sugar; bring to a boil.
Reduce heat and simmer, uncovered, about 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.
Yields 8 servings.