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Eggplant Baked with Tomatoes and Cheese

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 10 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • Sauce:
  • 2 Tbsp. oil
  • 2 garlic cloves, crushed
  • 2 cans (14 oz. each) tomatoes
  • 1 tsp. tomato puree
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 2-3 Tbsp. chopped fresh flat leaf parsley
  • Salt and pepper
  • 4 large eggplants, total weight 2 1/2 lb.
  • 1/2 cup parmesan cheese
make it
Make the sauce by heating the oil gently in a large sauce pan. Add the garlic and saute for a few seconds, then add the tomatoes, tomato puree, sugar, oregano, and parsley and season to taste. Cover and bring to a boil, then simmer while frying the eggplant.

Cut the eggplant into 1/2-inch thick slices. Heat large non-stick pan over med-high, and spray liberally with cooking spray. Fry the eggplant slices briefly in batches, lifting out as soon as they are golden on both sides. Spray pan in-between each batch.

Arrange eggplant in two layers in a baking dish, sprinkle with salt and pepper.
Meanwhile, preheat the oven to 350°F. Spread the sauce over the eggplant to cover them. Sprinkle the cheese on top and bake for 40 minutes.
May add some bread crumbs to the cheese topping to give it some extra crunch.

This also makes a good vegetarian main dish, or light lunch.
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