Eggplant Parmesan

This week we decided to try an Eggplant Parmesan with a homemade tomato sauce.  If you’re looking for a quicker cooking option you can use a premade sauce, but we loved the texture and flavours of the homemade version.  (We even heard “This tastes like a meat sauce!” from a coworker!)

We purposely used both purple and white eggplants to taste the difference.  Our verdict: as expected, the white seemed to soak up richer flavours and had a preferred texture.  Which do you prefer?  Have you tried white or graffiti instead of the traditional purple?

Tomato Sauce:

  • 3 dozen ripe Roma tomatoes
  • 1 tbsp. olive oil
  • 2-3 cloves garlic, diced
  • 1 medium onion, diced
  • Basil, oregano, or Italian seasoning mix — to taste
  • ½ cup red wine
  1. Immerse each tomato in near-boiling water for 2 minutes to loosen skin.  Remove skin and cut out stem area.  Slice tomatoes lengthwise to remove seeds and jelly.
  2. Cut tomato halves in half again and place all into a large pot.
  3. Simmer and reduce (removing liquid as necessary to speed the reduction); about 1 ½ hours.
  4. Brown garlic and onion in oil using a small frying pan. When onion is clear, add herbs and wine.  Simmer and reduce, about 20 mins.
  5. Add wine mixture to thickened tomato sauce.  Simmer all together for about 20 mins.

Eggplant:

  • 2 regular or 3-4 small eggplant, any colour
  • Parmesan cheese
  • Breadcrumbs
  • Provolone Cheese
  • Olive oil
  1. Slice eggplant into 1/3” discs.  Sprinkle with salt, let stand 5 minutes.
  2. Brush with olive oil and bake at 450°F for 15-20 mins until softened and slightly browned. Remove and reduce heat to 350°F.
  3. Place a layer of eggplant into a baking dish.  Sprinkle with a 50/50 mixture of parmesan cheese and breadcrumbs and top with sliced provolone cheese.
  4. Add a second layer of eggplant and repeat topping.
  5. Cover all with tomato sauce, layer with provolone cheese if desired, and sprinkle with parmesan.
  6. Bake at 350°F for 20-30 mins.
  7. Garnish with fresh herbs (we like basil) and serve with spaghetti or your favourite pasta.

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