Ingredients
- 2 large eggplants
- oil for frying
- 1 28-oz can of crushed tomatoes with puree
- 3-4 TBSP olive oil
- 1-2 cloves garlic - minced
- 1 medium onion - chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1-2 tsp wine vinegar (to taste)
- 2-3 TBSP chopped basil
- 1/2 cup grated parmesan cheese
Preparation
Step 1
Slice unpeeled eggplant lenthwise into 1/4" slices. Wash and soak in salted water, rinse, then pat dry.
Saute garlic and onion in olive oil until browned. Add all other ingredients and cook on low while eggplant is frying. Simmer for 30 minutes.
Put cooking oil in fry pan and saute eggplant on both sides until golden. Remove from pan and place on paper towels to drain.
Lightly grease a baking pan or large serving platter, then place a small amount of sauce on the bottom of the pan or plate.
Layer eggplant on top of sauce and cover eggplant with sauce, then sprinkle with parmesan cheese and basil. Repeat until all the eggplant has been layered. Top with sauce, cheese and basil.
Let marinate at room temperature for at least 30 minutes before serving. Garnish with basil. Top with 1/2 cup parmesan.