Italian Eggplant (Aubergine)

• 2 medium eggplants
• salt
• 1 cup flour
• 1 cup olive oil
• 1 tablespoon butter or 1 tablespoon margarine
• 2 garlic cloves, minced
• 2 (28 ounce) cans tomatoes, coarsley chopped
• 12 teaspoon celery salt
• 1 bay leaf
• 1 teaspoon dried basil, crumbled
• 1 teaspoon salt
• 1 dash pepper
• 12 teaspoon sugar
• 12 cup dried breadcrumbs
• 12 cup parmesan cheese, grated

1. Peel eggplant, cut in 1" cubes.
2. Sprinkle with salt and let stand at room temperature for 30 minutes.
3. Drain, dry with paper towles; sprinkle with flour.
4. Toss to coat eggplant lightly.
5. Heat oil in large skillet, add eggplant.
6. Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary).
7. Melt butter in skillet over medium heat.
8. Saute garlic 1 minute.
9. Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar.
10. Bring to boiling.
11. Reduce heat; simmer uncovered 10-12 minutes.
12. Preheat oven to 400 degrees.
13. Place eggplant in buttered 2-2 1/2 qt baking dish.
14. Pour tomato mixture over eggplant.
15. Sprinkle with cimbined crumbs and cheese.
16. Bake 25 minutes.

eggplants, salt, flour, olive oil, butter, garlic, tomatoes, celery salt, bay leaf, basil, salt, pepper, sugar, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/italian-eggplant-aubergine-57052 (may not work)