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Italian Eggplant (Aubergine)

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“I am always looking for new ways to serve vegetables. They can get to be pretty boring if you aren't willing to be creative. I love eggplant and this recipe looks like one I will try soon! From Virginia Hospitality.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel eggplant, cut in 1" cubes.
  2. Sprinkle with salt and let stand at room temperature for 30 minutes.
  3. Drain, dry with paper towles; sprinkle with flour.
  4. Toss to coat eggplant lightly.
  5. Heat oil in large skillet, add eggplant.
  6. Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
  7. Melt butter in skillet over medium heat.
  8. Saute garlic 1 minute.
  9. Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
  10. Bring to boiling.
  11. Reduce heat; simmer uncovered 10-12 minutes.
  12. Preheat oven to 400 degrees.
  13. Place eggplant in buttered 2-2 1/2 qt baking dish.
  14. Pour tomato mixture over eggplant.
  15. Sprinkle with cimbined crumbs and cheese.
  16. Bake 25 minutes.

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