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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Eggplant Recipe

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This recipe for Italian Eggplant is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant
olive oil (lots)
1 large can Pastene Kitchen Ready tomatoes
salt and pepper to taste
1 tsp oregano
3 cloves garlic, minced or pressed
grated Parmesan and/or Romano cheese
Directions:
Directions:
Peel eggplant, slice it 1/8 inch thick. Sprinkle with salt and let sit in colander, till liquid comes out. Dry. Heat oil in hot skillet, fry eggplant 'fast ' in batches until pretty dark, put aside. Pour oil and cooking liquid back into pan, add can of tomatoes, garlic, oregano, and salt and pepper to taste. Cook over med/low heat until it makes a heavy sauce (about 1/2 hour). Layer in serving dish: eggplant, sauce, grated cheese, repeat layers.
Personal Notes:
Personal Notes:
From my college friend's 'Italian Aunt', I wrote notes as I looked over her shoulder as she cooked. This is fantastic. Be warned that eggplant soaks up oil like a sponge.

 

 

 

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