Prep 30 mins
Cook 25 mins
I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren't willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality.
- 2 medium eggplants
- 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
- 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.
The taste of this dish was not worth the amount of preparation required. Since you haven't tried this dish yourself Bev, you may want to consider another recipe for eggplant. The other option would be to change from "cubes" to "slices" to reduce the prep time.