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. ---------------------------------------------------------------------------
Nutrition
Ingredients
