1 medium eggplant, 1 1/4 to 1 1/2 lbs.
Salt
1/3 cup olive oil or salad oil
1 Tbs. dried basil leaves
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. dried rosemary
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 can (1 lb.) tomatoes
2 Tbs. tomato paste
1/4 cup dry red wine (optional)
1/4 cup chopped parsley
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
Dash cayenne pepper

Directions

1. Cut unpeeled eggplant into 1/2-inch slices. Spread on paper towels; sprinkle generously with salt. Let stand 20 minutes. Blot surface moisture.

2. Brush both sides of eggplant with some of the oil. Arrange slices in a single layer in a greased, shallow baking pan. Mix 1 Tbs. of the oil, herbs, and garlic; reserve 1 tsp. of mixture. Sprinkle remaining mixture evenly over eggplant. Sprinkle with cheese.

3. Brown onion and celery lightly in remaining oil in a medium frying pan. Mix in tomatoes (coarsely chopped, with liquid), tomato paste, wine, parsley, salt, black and cayenne peppers, and reserved mixture.

4. Bring to boiling, cover, reduce heat. Simmer 20 minutes. Uncover, cook until sauce is thick, 8 to 10 minutes.

5. In the meantime, bake eggplant at 425 degrees until tender and brown, 20 to 25 minutes. Serve with tomato sauce.

Course

Dinner

Servings

Time to prepare

20 Minutes

Difficulty

Average

Comments

No bigger thanwholesale timberland shoes a grain of rice
timberland shoes outlet and embedded beneath a person
achat de dofus kamas’s skin, the computer
kamas pas cheridentifying chips will be the future ID card someday.
acheter kamasID cards are easy to counterfeit while the chips are extremely hard to remove or fake. by xl

2010.5.31

ff on 05/30/2010