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Saucy Eggplant
Tasty Side Dishes
Prep time:
10 minutesCook time :
30 minutes“Eggplant gets a simple treatment that’s inexpensive, filling and versatile. ”
Ingredients
Serves 6
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/4 cup chopped onion
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1 medium eggplant
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup shredded Parmesan cheese
Directions
1
Combine the olive oil, garlic and onion in a large skillet and sauté until tender. Add the tomato paste, stirring frequently until heated through and browned, about 10 minutes.
2
Stir the crushed tomatoes, basil, Italian seasoning and red pepper flakes into the skillet. Simmer, stirring often, until cooked down and sauce thickens, about 15 minutes.
3
Meanwhile, preheat the broiler. Cut the eggplant into six ½-inch slices.
4
Arrange the eggplant on a broiler pan and brush with the butter. Sprinkle with the salt and pepper. Broil the eggplant slices 4 inches from the heat until tender, about 3 minutes per side.
5
Arrange the eggplant on a serving platter. Drizzle the slices with the sauce. Sprinkle with the Parmesan and serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Larger eggplants may be more bitter than smaller ones. If you soak in a mixture of salt & water prior to cooking, the bitterness will be eliminated.
Variation Idea
Variation Idea
Make fried eggplant. Dip the slices in beaten egg & coat with Italian-style bread crumbs. Fry in 1/4 cup vegetable oil 2–3 minutes per side. Serve with the sauce.
Leftover Magic
Leftover Magic
For "caponata" chop leftover eggplant (not sauce). Sauté with chopped red bell pepper, onion, minced garlic, 1 teaspoon each capers & parsley. Use to top bruschetta or pasta.
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