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Eggplant Saisonnier (P, KLP, TNT)
Source: Unknown
Serves: 4 to 6

1 or 2 medium eggplants, unpeeled, sliced in 1/2" to 1" round slices
Olive oil

Tomato Sauce:
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 large or 3 medium tomatoes, chopped
2 tsp. sugar
2 tbsp. parsley, chopped
1 8-ounce can tomato sauce

Pre-heat oven to 375°F.

Make Eggplant:
Brush each eggplant slice lightly with olive oil on both sides. Grill until barely tender, turning if needed.

Arrange the slices in a baking dish side by side, in one layer.

Make Tomato Sauce:
Line a skillet with about 2 or 3 tbsp. extra virgin olive oil. Heat.

Add the onions and sauté until pale gold. Add the garlic and when aromatic, add the tomatoes and if necessary, a little water.

Add tomatoes, salt, pepper, and the sugar and sauté until the tomatoes soften. Add the can of tomato sauce and simmer for 10 minutes, stirring occasionally. Mix in the chopped parsley.

Top each eggplant slice with approximately 2 or 3 tbsp. tomato sauce and bake for 20 minutes, until heated thoroughly.

Poster's Notes:
This is my favorite eggplant recipe. The eggplants are sliced then grilled either on the George Foreman grill or on a grill skillet so they are not swimming in oil. Then each slice is topped with a light, fresh tomato sauce.

Posted by Elena Eder

Nutritional Info Per Serving: N/A