I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren’t willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality.
I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren’t willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality.
Peel eggplant, cut in 1" cubes.
Sprinkle with salt and let stand at room temperature for 30 minutes.
Drain, dry with paper towels; sprinkle with flour.
Toss to coat eggplant lightly.
Heat oil in large skillet, add eggplant.
Sauté 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
Melt butter in skillet over medium heat.
Sauté 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 combined crumbs and cheese.
Bake 25 minutes.
