Eggplants slices in tomato sauce
I’m not a big fan of eggplants, I admit. Unless they’re grilled with tahini … However, ever since I remember myself, my mom has been making eggplants slices in tomato sauce, and these I can eat nonstop. The eggplants slices are slightly fried with an egg coating, and then cooked in tomato sauce in a pot. Give it to me either hot or cold, I love both.
This dish is also low fat. I used an oil sprayer to fry the eggplants with the eggs, and there’s hardly any oil in the tomato sauce. Did I also mention how delicious this is?
However, it does require some time effort, but believe me – it’s worth every second.
Starting with the eggplants … there’s no need to peel them, only clean them well and slice to 1-2 cm slices (~0.5 inches). At this point I usually lay them on big plates, spring a bit of salt and leave them for 15 minutes, then pat the slices with a paper towel to absorb all water. This should help the eggplants absorb less oil and become less bitter.
In a small bowl, whisk together the eggs. Season with salt and pepper. Dip each eggplant slice into the egg mixture and fry slices in a pan with a bit of olive oil, about 2-3 minutes for each side. Fry in batches and don’t overcrowd the pan. Remove the slices from the pan.
In the same pan fry the chopped onions (no need for a lot of oil, a teaspoon is enough) until golden. In a small bowl mix together tomato paste, boiling water, sugar and a pinch of salt. Add the onions to the tomato sauce and mix.
In a large skillet, spoon some of the tomato sauce, then organize a layer of eggplant slices. Cover with more sauce, then another layer of eggplants, and so no. Finish with the remaining sauce.
Bring to a boil, then turn down the hit to medium-low and cook with a closed lid for 30 minutes.
You can eat the eggplants fresh from the skillet while they’re hot, but personally, I prefer to eat them cold. Old habits from home …
Eggplants slices in tomato sauce
Ingredients
- 2 eggplants large
- 2 eggs
- pinch of salt
- 1 onion chopped
- 1 tsp oil
- 150 gr tomato paste
- 2 cups boiling water
- 1 tsp sugar
Instructions
- Slice the eggplant into 1-2 cm thick slices
- Arrange the slices on a large plate, sprinkle a little salt and wait fifteen minutes
- Absorb the fluids coming out of eggplant with a paper towel
- Beat eggs, dip each slice of eggplant in beaten egg with a little salt and fry for two minutes on each side. Remove the stack of fried eggplants
- Fry chopped onion in the same pan with oil / oil spray until golden
- In a small bowl mix tomato paste, boiling water, sugar and salt, and add the fried onion
- In a large saucepan put a little sauce at the bottom, and arrange a layer of eggplant slices. Add more sauce and another layer of eggplants, continue layering, ending with sauce
- Bring to a boil over high heat, then reduce the heat and simmer with the pan closed half an hour
- Refrigerate. Best served cold