| Nancy's Eggplant Parmesan with Marinara Sauce |
| Marinara Sauce: This delicious sauce can be made and stored in the frig up to three days or frozen for up to two months. |
| Ingredients: 3 Tbsp extra virgin olive oil 1/2 medium onion, diced (about 1/3 cup) 5 cloves garlic, chopped 7 c (2 28oz cans) whole, peeled tomatoes in puree, chopped 2 sprigs thyme (or just sprinkle a little dried thyme in) 2 sprigs basil (or just sprinkle a little in as well) 1 Tbsp salt ground pepper sugar bay leaves |
| Steps: Heat oil in medium sauce pan over medium-high heat. Saute onion and garlic, stirring until lightly browned (about 3 minutes) Add tomatoes, herbs, and bay leaves, and bring to a boil. For a sweet sauce, add sugar to taste. Lower the heat and simmer for 10 minutes (You can begin to fix the eggplant now) Remove bay leaves and stir in salt and pepper. Makes 3 1/2 cups. |
| Eggplant Parmesan |
| Ingredients: 1 large eggplant, unpeeled, cut into 1/4" rounds 2 eggs, lightly beaten 1 1/2 c bread crumbs 1/2 tsp salt 1/8 tsp pepper 1 c grated parmesan cheese 1/2 pound mozzarella cheese |
| Steps: In a bowl, stir in bread crumbs, salt, and pepper. In another bowl, beat the eggs Dip the eggplant rounds into the eggs mixture and then into the bread mixture. Place on a large baking sheet and broil on each side for 3 minutes or until brown. You can add some Pam or oil to the eggplants to help them brown. In a large 9x12x2" pan, spoon a small amount of sauce on the bottom. Add 1 layer of eggplant, then a layer of the cheese, and finishing with a layer of sauce. Add more layers as the ingredients allow, but finish with a layer of cheese. Bake at 350F for 30 minutes. Serve on top of marinara sauce. Add garlic bread and a salad and you're set! |
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