Posted by D
A friend shared her homegrown eggplant. So, parmigiano is what was cooking in my kitchen this weekend.
Italian tomato sauce
2, 16 oz. can of tomato puree
1.5 cup of water
2 T extra virgin olive oil
1/2 medium yellow onion, minced
1 large bayleaf
Small bunch of fresh basil (reserve some to garnish final dish)
Large pinch of dried oregano
3 large garlic cloves, minced
1 t. Salt
Simmer on medium for 45-60 minutes.
Once done add 1/4 cup of Parmesean cheese to hot sauce. Add 1/4 cup of Ricotta cheese. Reserve both mozzarella & ricotta for assembling the eggplant.
1 sliced (med-thick) eggplant
Soak in salt water for 10 minutes, rinse off and pat dry.
Add 1 tab of Olive oil to a cast iron pan. Do in batches. Cook for 1-2 min, flipping as it browns.
Set aside eggplant
Shred mozzarella cheese
Assemble like you would lasagna layering sauce, eggplant, cheese.
Bake 30-45 minutes.
Let the entire dish sit for at least 30 minutes to soak up the sauce.
Serve and enjoy!
Posted by D
It’s cool & rainy today…perfect for this hearty pasta dish.
I’ve made this same dish using Summer veggies like yellow squash & zucchini which is just as yum. Today, I used sausage. See, I really do eat meat!
Garlic Pasta w/Sausage & veggies
One large red onion, sliced
5 cloves of freshly minced garlic (we ❤ garlic!)
1/4 c Extra Virgin Olive Oil ( I use Spanish, Goya brand)
3 hot Sausage links – saute on low w/onions…add the garlic in the last few minutes to avoid browning/burning.
1/4 box frozen peas (I use frozen veggies most of the time until the Farmer's Market is in full swing)
1 box frozen broccoli
Salt (as desired)
Pepper (as desired)
Parmesan cheese (as desired)
1 lb of any Pasta. cook (Penne, elbow, etc.)
Mix the sauteed veggies & meat into the cooked pasta. Add an additional 6 T of olive oil to the pasta & add salt, pepper and sprinkle with Parmesan cheese, if desired.
This serves a house full/ a lot of leftovers!