Week 45: Vegetarian/Vegan

Eggplant Parm

Sauce:
2 big cans of diced tomatoes (laziness is king)
1 can tomato paste
An indeterminate amount of Cabernet
A few cups of diced onion
A few tablespoons of minced garlic
Olive Oil
Oregano
Parsley
Marjoram
Thyme
Basil
Salt

Sweat onions in olive oil with salt
Add garlic when onions are about translucent
Add diced tomatoes with juice and bring to a boil
Add wine, continue to boil for a couple minutes
Reduce to simmer and add herbs.
Be in a hurry and not want to wait for sauce to reduce and add tomato paste.
Add herbs to compensate.

Eggplant:
Medium sized eggplant
Egg – beaten like a step child
Flour
Grated Parmesan
Mozzarella
Salt

Mix flour salt and parmesan in shallow dish
Put a thin layer of sauce in a baking dish
Slice eggplant and dredge in egg then flour, then arrange in baking dish
Top each layer of eggplant with sauce, mozzarella and parmesan
Bake at 400F until cheese is bubbling
Turn on broiler and brown cheese until desired crispiness
Served with angel hair pasta

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