Ingredients
2 pounds eggplant, unpeeled1 teaspoon salt1 tablespoon olive oil1 can (28 ounces) crushed tomatoes in puree2 garlic cloves, minced1 teaspoon dried basil1 to 2 teaspoons sugarSalt and pepper to tasteAdditional olive oil for frying1/4 cup shredded Parmesan cheese
Preparation
Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes.
Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 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.
