Eggplant with Tomato Sauce

Ingredients

• 28 ounces canned tomatoes crushed canned
• 1 teaspoon basil dried
• 2 pounds eggplant unpeeled
• 2  garlic clove minced
• 1 tablespoon olive oil 
• 8 servings olive oil for frying
• 0.3 cup parmesan shredded
• 1 teaspoon salt 
• 8 servings salt and pepper to taste
• 1 teaspoons sugar 

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Cut eggplant into 1/2-in.-thick slices.
2. Sprinkle with salt.
3. Place in a deep dish; cover and let stand for 30 minutes.
4. Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat
5. Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally.
6. Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed.
7. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese.
8. Serve warm.