Ingredients
- 2 small onions, chopped
- 4 garlic cloves, chopped
- 1/4 cup vegetable oil
- 2 (28-ounce) cans diced tomatoes, undrained
- 2 (12-ounce) cans tomato paste
- 8 cups water
- 1/4 cup sugar
- 2 tablespoons dried Italian seasoning
- 1 tablespoon salt
- 1 tablespoon dried basil
- 2 teaspoons black pepper
- 1 teaspoon dried crushed red pepper
Preparation for the Sauce
Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.
2 hours.....now you see why I did it the night before............
Eggplant Parmesan
Ingredients
- 3 large eggs
- 3 tablespoons water
- 1 1/2 cups Italian-seasoned breadcrumbs
- 2 large eggplants, peeled and cut into 1/2-inch-thick slices
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese, divided
- 1 (8-ounce) package shredded mozzarella cheese, divided
- 3 cups Pasta Sauce
Preparation
Whisk together eggs and 3 tablespoons water until blended.
Combine breadcrumbs and 2 tablespoons Parmesan cheese.
Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.
Great served over spaghetti!
Things I did differently/learned: Heat needs to be on about 4 so that the eggplant doesn't burn. You need more olive oil than 3 TBSP. 3 cups of sauce is not enough. This dish makes a lot. Next time, I might cut everything in half, including the sauce. 1 eggplant would have been plenty with a smaller size glass pan. I also learned how to cut eggplant. Apparently, you peel it just like a potato. Also, I cut the eggplant about an hour before I started cooking and poured salt all over the pieces. I let it sit for an hour, rinsed and drained it, and patted it dry. Apparently eggplant can get soggy when its cooked, and I heard this would help it to be not soggy.
I have never had Eggplant Parmesan before and I really enjoyed it!
Below is not my eggplant parmesan. I got it from the internet. I did not take a picture of mine, but wanted to include a picture!
This sounds like a lot, but if you do the sauce the night before, it helps and it really doesn't take all that long and its tastes great!
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