Basic Marinara sauce
1 lg. can Cento brand imported Italian plum tomatoes
1 bunch green onions, chopped
3 lg. garlic cloves, chopped fine
3-4 fresh basil leaves, chopped coarsely
Pinch of dried oregano
1 tablespoon sugar
Olive oil
In a large bowl, break up tomatoes and set aside. In a large skillet or dutch oven medium heat, heat olive oil and add onions, sauté 1 minute, add garlic and cook another 2 min., do not allow garlic to brown. Add tomatoes, sugar salt and pepper to taste. Bring to just boiling. Turn heat to low and simmer for 15 minutes uncovered. Add basil and oregano and cook 15 minutes more, uncovered.
You may add 1 cup frozen sweet peas or 1 cup of sliced mushrooms, if desired. Serve over cooked pasta and sprinkle with grated Parmesan or Romano cheese.
Eggplant Parmesan
Marinara sauce
2 med. Size eggplant
Italian bread crumbs (store bought will do)
3 eggs, (start with 3 may need more)
12 slices Mozzarella (more if you desire)
Grated Romano cheese
Oil for frying
Pepper (no salt)
Slice unpeeled eggplant into ½ inch slices; salt both sides and let rest 30 minutes. Rinse in cold water, pat dry with paper towel.
Beat eggs and set aside.
Pour half of bread crumbs into shallow dish or on wax paper
Dip eggplant in egg then in bread crumbs coating well. Add more crumbs if needed.
Have oil heated in skillet, and brown eggplant on both sides (they will brown quickly so watch carefully). Drain browned eggplant on paper towels.
Place a good amount of sauce in 9’x13’ casserole dish. Place a layer of eggplant and cover with sauce; top with Mozzarella slices, sprinkle with grated cheese (not too much) continue to layer, until all is used. Cover with an oiled sheet of foil, bake @ 350 degrees, for about 30-40 min. or until Mozzarella has melted. This is a rich dish, so serve with salad and good bread.
