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1. Preheat the oven to 350 degrees.
2. Sprinkle the eggplant slices lightly with salt and place them into colander to drain.
3. Place 2 tablespoons of extra virgin olive oil into a 3 quart saucepan.
4. Add 1 clove of minced garlic.
5. Heat on medium until the garlic browns.
6. Add 1 can of peeled tomatoes and 1 1/2 cups of water.
7. Bring the mixture to a boil then let simmer, uncovered for 20 to 30 minutes.
8. Brown the eggplant slices by frying them in oil until they are golden on both sides.
9. In a 10” skillet, place eggplants in layers, topping each layer with tomato sauce.
10. Add a generous sprinkling of Parmesan cheese.
11. Bake for 20 minutes.
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