1 medium eggplant (about 1 pound)
1. Peel and thinly slice the eggplant. Place in a medium bowl with salt and cover with water. Place a small plate over the eggplant, weighing it down with a can or bottle to keep the eggplant submerged. Soak for 30 minutes. Drain and pat the eggplant dry with paper toweling.
1 tablespoon salt
2 tablespoons olive oil
1 clove garlic, peeled and minced
1 (8-ounce) can tomato sauce
1/2 cup parmesan cheese, grated
2. Place olive oil, eggplant and 2 tablespoons of water in a large sauté pan over medium heat. Cook for 10 minutes or until eggplant has softened but not browned and has turned from an opaque white to a medium green translucent color, stirring occasionally to prevent sticking. Add a small amount (1 tablespoon) of water if necessary. Stir in garlic.
3. Coat a 9-inch pie pan with nonstick spray and layer the eggplant slices and garlic into the pan. Top with the tomato sauce and Parmesan cheese. Bake in a preheated 350-degree oven for 35 to 40 minutes until hot and bubbly and eggplant is soft.
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