Ingredients:
2 medium eggplants
salt
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 leaves
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
Directions:
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.
Servings: 8
Time preparation: 30 min.
Time total: 55 min.