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Ingredients:
1 lg. eggplant
2 tbsp. salad oil
1-2 cloves garlic, minced
1 tbsp. flour
1 lb. can stewed tomatoes, undrained
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/4 tsp. basil
Parmesan cheese
Direction:
Peel and cut up eggplant.
Simmer, covered, in small amount of boiling, salted water for
about 5 minutes. Drain thoroughly. In hot oil in skillet,
saute garlic until golden. Stir in flour, stewed tomatoes,
salt, sugar, paprika, pepper and basil. Cook, stirring over
medium heat until mixture boils and is slightly thickened. Mix
eggplant with other ingredients, place in greased casserole
and top with grated Parmesan. Bake 20 minutes in 375 degree
oven.
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For
Details about Ingredients , check your nearest American Store
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