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Eggplant Parmesean - Unbreaded
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| 2 lg | eggplant, peeled and sliced thin |
| 2 cans | diced tomatoes |
| 2 TB | minced garlic |
| 1 TB | olive oil |
| 1 TB | basil |
| 1 TB | sugar |
| 1 TB | garlic salt |
| 4 oz | grated Parmesean cheese |
| 1 C | mozzarella shredded |
Lightly salt eggplant and layer between paper towels. Lay something heavy over eggplant to release liquid. Let rest for abt 29 mins. Heat up grill pan or grill. Brush each piece of eggplant with oil and grill well (abt 4 mins a side) .... Or broil eggplant under broiler until brown.
Preheat oven to 400 degrees. Brown minced garlic in oil in saucepan. Add tomatoes,basil, sugar and garlic salt. Simmer sauce about 15 mins.
Spoon sauce in 9 x13 inch casserole pan. Add a layer of eggplant, mozzarella and Parmesean. Repeat until all eggplant has been used. Top with sauce and both cheeses.. Bake for 30 mins. Serve alone or over angel hair pasta.
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