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?
- 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
- 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.
- Cut tomato halves in half again and place all into a large pot.
- Simmer and reduce (removing liquid as necessary to speed the reduction); about 1 ½ hours.
- 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.
- Add wine mixture to thickened tomato sauce. Simmer all together for about 20 mins.
- 2 regular or 3-4 small eggplant, any colour
- Parmesan cheese
- Provolone Cheese
- Olive oil
- Slice eggplant into 1/3” discs. Sprinkle with salt, let stand 5 minutes.
- 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.
- 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.
- Add a second layer of eggplant and repeat topping.
- Cover all with tomato sauce, layer with provolone cheese if desired, and sprinkle with parmesan.
- Bake at 350°F for 20-30 mins.
- Garnish with fresh herbs (we like basil) and serve with spaghetti or your favourite pasta.