INGREDIENTS

INSTRUCTIONS

Heat oil in a saucepan over moderate heat. Add onion and cook a few
minutes. Add garlic and cook until onion is soft but not browned. Add
tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to
a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool
at room temperature. Check for seasonings.
Meanwhile, trim (but don't peel) eggplants. Cut into 1/4" thick slices.
Spray a nonstick skillet with olive oil cooking spray and cook slices over
medium-high heat in batches until browned, 3-4 minutes on each side. (Add
more spray to skillet - off the heat - or eggplant slices, as needed). As
eggplant slices are done, put them on a serving platter, slightly
overlapping each other. Season slices with salt and pepper.
Pour tomato sauce over eggplant, sprinkle with cheese, and garnish with
basil sprigs.
I serve it with either cooked rice or potatoes or you can go the Italian
restaurant route and use pasta. Also polenta would be good.
NOTES : Tip from book: As the Italians have long since found out with their
sumptuous antipasto tables, many room-temperature foods taste as good or
better than foods that are hot or cold.  That's because the flavors aren't
masked by extreme temperatures at either end of the spectrum.
Recipe by: Eat Fresh, Stay Healthy by Tony Tantillo & Sam Gugino
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