Italian Eggplant (Aubergine)
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 2 medium eggplants
- salt
- 1 cup flour
- 1 cup olive oil
- 1 tablespoon butter or 1 tablespoon margarine
- 2 garlic cloves, minced
- 2 (28 ounce) cans tomatoes, coarsley chopped
- 1⁄2 teaspoon celery salt
- 1 bay leaf
- 1 teaspoon dried basil, crumbled
- 1 teaspoon salt
- 1 dash pepper
- 1⁄2 teaspoon sugar
- 1⁄2 cup dried breadcrumbs
- 1⁄2 cup parmesan cheese, grated
directions
- Peel eggplant, cut in 1" cubes.
- Sprinkle with salt and let stand at room temperature for 30 minutes.
- Drain, dry with paper towles; sprinkle with flour.
- Toss to coat eggplant lightly.
- Heat oil in large skillet, add eggplant.
- Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
- Melt butter in skillet over medium heat.
- Saute garlic 1 minute.
- Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
- Bring to boiling.
- Reduce heat; simmer uncovered 10-12 minutes.
- Preheat oven to 400 degrees.
- Place eggplant in buttered 2-2 1/2 qt baking dish.
- Pour tomato mixture over eggplant.
- Sprinkle with cimbined crumbs and cheese.
- Bake 25 minutes.
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RECIPE SUBMITTED BY
Bev I Am
United States
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