After the flurry of thanksgiving, I wanted to make something that was hearty and light. I had purchased an eggplant earlier in the week. In light of these circumstances, I adapted a recipe for baked eggplant Parmesan and made a scrumptious homemade tomato sauce .
Baked eggplant Parmesan
Ingredients for tomato sauce (Makes 6+ cups)
1/2 Large Onion, diced
4 Cloves garlic, minced
3 Tb Olive oil
1/16 Tsp Salt
28 oz. Can of Whole Tomatoes
1 Cup Tomato sauce, canned
8 oz. Red wine (I used Bubo Old Vine Zinfandel)
1/8 Tsp Black pepper
1 Tsp Basil, dried
Pinch of red pepper flakes
2 eggs, whisked
1.25 cups Bread Crumbs
1/2 cup Parmesan cheese, dried
1/4 cup Parmesan cheese, shredded
1 cup Mozzarella cheese, grated
1/2 Lb Linguine
1. To make the tomato sauce, saute garlic, onion and salt in olive oil until translucent. Add canned tomatoes, tomato sauce, wine, black pepper, dried basil and red pepper flakes. Bring to a boil and then turn down to a simmer. Simmer uncovered for ~30 minutes. If desired, use an immersion blender to puree the sauce.
2. Preheat oven to 350 degrees F. Create the assembly line by placing eggs in a small bowl and the breadcrumbs 1/4 cup dried Parmesan in another bowl. Boil water in a medium sized saucepan. Slice the eggplant and immediately place in boiling water for 10 seconds. Remove the eggplant and place on towels to drain. Dunk each eggplant slice in the egg and then in the breadcrumbs. Place on a cookie sheet lined with parchment paper or a silpat.Bake in oven for ~5 minutes on each side.
3. Cook pasta until al dente. After the eggplant fillets are baked on each side, place sauce over the bottom of a medium sized baking dish. Place eggplant fillet, sauce, and mozzarella across the bottom of the pan. Add additional layers until remaining eggplant is used. Bake in oven for 25 minutes or until golden brown. Serve eggplant Parmesan with pasta and the remaining sauce and a green salad.