2 Cans of organic tomato sauce
1 Can whole peeled tomatoes, lightly mashed (I used these in a jam because I didn't have more chef's cut tomatoes, but they worked out really well.)
1 Can chef's cut tomatoes with basil
1 Small can of tomato paste
1 Sweet onion, roughly chopped
6 or 7 Garlic cloves, roughly chopped
Red wine vinegar
Saute onions with olive oil or butter until translucent.
Add garlic to the pot, and saute it for about a minute.
Add all of the tomato products, spices, sugar, and vinegar.
Bring it to a boil and let it simmer for 30-45 minutes.
After, I got the sauce together, it was back to the eggplant. I dipped it in flour seasoned with salt, pepper, and cayenne, an egg wash, and then bread crumbs. I fried the slices in olive oil.
When the eggplant slices were golden brown, I transferred them to a tray and topped them with provolone cheese and Parmesan.
I baked them at 400 until the cheese was melty. Then served it on top of whole wheat pasta and my quick tomato sauce. And of course, I added more Parmesan. Delicious!
Pairs Well With
Eggplant is a foreign vegetable to me. I was always scared of it for some reason despite the fact that it was my favorite color. Then Rob told me it was one of the few vegetables he actually liked; fried of course, like his grandma Old Mom used to make. So now that eggplant is coming in season, I thought Eggplant Parmesan was worth a shot.
I didn't consult a recipe. I wish Old Mom's was around. I just winged it so its probably not a true version of the dish, but it tasted heavenly, and we both enjoyed it.
First, I sliced the eggplant and salted it to draw out the water.
While I waited, I made a quick tomato sauce that simmered while I prepared the rest of the meal. I usually fall victim to jarred sauce (there are some great options out there), but it's too easy to put your own together. I've been experimenting to find the right recipe, and I think I found it last night.