Eggplant-Parmesan Gratin - cooking recipe

Ingredients

3 eggplants, 1 pound each
Cooking spray
1 teaspoon olive oil
3 garlic cloves, minced
2 pounds tomatoes, quartered (about 4 medium)
1/4 teaspoon sugar
1/4 teaspoon salt
2 Tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon coarsely ground pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup dry bread crumbs

Preparation

Preheat oven to 475 degrees.
Slice eggplants in half lengthwise.
Working with each eggplant half cut side up, make a 1 inch deep slit lengthwise down the middle to within 1 inch of each end (this makes the eggplant cook evenly).
Place eggplant halves cut sides down on a baking sheet coated with cooking spray.
Bake at 475 degrees for 35 minutes or until tender.
Remove from oven; cool on pan 10 minutes.
Peel eggplant halves; cut crosswise into 1/4 inch thick slices.
Heat oil in a large non-stick skillet over medium heat.
Add garlic and saute 30 seconds.
Add tomatoes, sugar and salt.
Cook uncovered for 30 minutes or until slightly thick, stirring frequently.
(Mixture will have a pasty consistency.) Stir in basil and pepper.
Spoon tomato mixture into a food processor; process for 1 minute, or until smooth.
Set aside. Reduce oven temperature to 425 degrees.
Arrange 1/2 of eggplant slices in a 9- by 13-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over eggplant slices.
Repeat procedure with remaining eggplant slices and tomato mixture. Sprinkle with cheese and bread crumbs.
Bake at 425 degrees for 45 minutes, or until golden.
Makes 4 servings, each 1 cup.