Someone recently told me that I could just get a jarred spaghetti sauce. I think that’s a viable option for people who don’t like to cook or who don’t have time and are satisfied with a jarred sauce. But that’s not how I make my sauce. Today, I didn’t want to pair it with pasta because I was trying something new.
For this sauce: I started with chopped onions and minced garlic sautéed in a bit of olive oil. (Usually, I also sauté chopped celery and chopped bell pepper for my sauce, but I didn’t want it for this dish.) Once the onions were translucent, I browned the meat while stirring in the onions and garlic, then added a 6 oz can of tomato paste, a 15 oz can of tomato sauce, and water as needed. I stirred in desired amounts of oregano and parsley, then added a dash each of salt, pepper, sugar, and garlic powder. I let this low simmer for two to three hours.
In the afternoon, on a break from writing, dog duty, and a bit of housework, I thick sliced a peeled eggplant, dipped it in egg, then into Italian seasoned bread crumbs, and browned it on both sides.
Put the eggplant one layer deep in a casserole dish. Topped each eggplant slice with a 1/4 slice of white cheddar, then spooned meat sauce over it all.
Topped that with shredded parmesan and panko bread crumbs. Put that in the refrigerator until it was time to bake it.
Baked at 350 until eggplant was done.
Ideal with garlic bread and a salad.
Did it taste good? I don’t mind eggplant (or aubergine, as we call it), but am not a massive fan. It’s something I have never cooked myself, despite being veggie for nearly thirty years.
It was good! Tom is also not a big eggplant fan, and he liked it. I think we both appreciated the eggplant sliced thicker than I usually cut it.
My preference is eggplant parmesan with a meatless sauce. My preference is also that someone else cooks it. =)
Paul Newman’s Sock-a-rooni ! I could never make anything better
Then it’s a perfect match. =)