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Eggplant Parmesan Gratin

A vegetarian dish that is packed with flavor...

Three 1-pound		eggplants
1 tsp		olive oil
3 cloves		garlic, minced
4 medium		tomatoes, quartered (about 2 pounds)
¼ tsp		granulated sugar
¼ tsp		salt
2 Tbs		chopped fresh basil (or 2 tsp. dried)
½ tsp		coarsely ground black pepper
½ cup		finely grated fresh Parmesan cheese
¼ cup		dry breadcrumbs

1	Preheat oven to 475°F.
2	Slice eggplants in half lengthwise. Working with each eggplant half, cut side up, make a 1-inch-deep slit lengthwise down the middle to within 1-inch of each end. Place eggplant halves, cut side down, on a baking sheet coated with cooking spray. Bake for 35 minutes or until tender. Remove eggplant from oven; cool on baking sheet 10 minutes.
3	Reduce oven temperature to 425°. Peel eggplant halves; cut crosswise into ¼-inch-thick slices (pieces may fall apart).
4	Heat oil in large nonstick skillet over medium heat. Add garlic, and sauté 30 seconds. Add tomato, sugar and salt. Cook, uncovered, 30 minutes or until slightly thick, stirring frequently (mixture will have a pasty consistency). Stir in basil and pepper. Spoon tomato mixture into a food processor; process 1 minute or until smooth. Set aside.
5	Arrange one-third of eggplant slices in a 13x9-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over eggplant slices. Repeat procedure with remaining eggplant slices and tomato mixture. Sprinkle with cheese and breadcrumbs. Bake at 425° for 45 minutes or until golden.

Servings: 4

Yield: Serving size: 1 cup

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