Eggplant Parmesan - cooking recipe

Ingredients

2 medium eggplants
1/4 c. salad oil
2 cloves garlic, finely chopped
2 Tbsp. flour
2 (1 lb.) cans stewed tomatoes (undrained)
2 tsp. salt
2 tsp. sugar
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. dried basil leaves
1/2 c. grated Parmesan cheese

Preparation

Preheat oven to 375\u00b0.
Lightly grease a 2 quart casserole dish.
Wash and peel eggplant.
Cut into 2-inch cubes.
Simmer covered in small amount of water (salted) for 10 minutes.
Drain. Meanwhile, in hot oil skillet, saute garlic until golden brown, about 3 minutes.
Remove from heat.
Stir in flour, tomatoes, salt, sugar, paprika, pepper and basil.
Cook, stirring over medium heat until mixture boils and is slightly thickened.
In prepared casserole, layer eggplant alternately with tomato mixture.
Top with grated cheese.
Bake 20 minutes or until top is slightly browned.
Makes 6 to 8 servings.