Eggplant - olive oil

Method

• Slice eggplant lengthwise
• (1/4-inch slices), salt and let drain in
• colander for 20 minutes. Rinse, pat dry, arrange on cookie sheet
• and
• lightly brush with olive oil (use pastry brush).
• Broil until
• light brown; repeat on other side.
• Set aside.
• In a
• heavy frypan saute onions in 2 tablespoons olive oil until limp.
• Add
• cloves
• garlic,
• chopped,
• both
• cans tomatoes, 2 tablespoons
• basil,
• dash
• of sugar and salt.
• Add any leftover wine in fridge and cook 15 to 20 minutes. Cut up tomatoes if too
• large.
• In
• an
• attractive
• shallow casserole dish, dribble olive oil
• and 2 large spoonfuls of sauce on the bottom. Place one
• layer
• of eggplant covering bottom of dish. Place sliced Mozzarella
• on each slice.
• Top with fresh grated cheese and a dab of sauce. Place remaining eggplant slices on top, matching sizes.
• Top
• with
• remaining sauce and sprinkle with grated cheese.
• Cook
• at
• 350° for 30 minutes or until it looks done.
• Serve leftovers the following day in hoagie roll, delicious! (with mayonnaise,
• lettuce,
• fresh
• tomatoes or plain).