By Carla Vigos
Laguna Woods Globe
My Aunt Rose was a key influence for me at the beginning of my love of cooking. My mother died unexpectedly when I was 20, and even though I was always her sous chef, I never had the recipes because she cooked without them.
My Aunt Rose, who never had children, became my teacher. She taught me how to make sauces, beans, marinated crab, lentils, fava and pasta, chicken soup, baked chicken and so much more.
She also showed me a simpler eggplant parmesan without all the typical breading. She did fry her eggplant first, but I altered it to a healthier version by baking the eggplant before adding the toppings. I make a simple marinara, but you can buy your favorite pasta sauce instead.
Aunt Rosie’s Eggplant Parmesan
INGREDIENTS
2 pounds of eggplant
Olive oil
Salt
1 cup grated parmesan, plus more for serving
2 cups shredded mozzarella
MARINARA SAUCE
1 tablespoon olive oil
3/4 cup diced onion
16 ounces tomato sauce
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon salt
PROCEDURE
Spray a ri
mmed baking or cookie sheet with oil. Peel eggplant with a vegetable peeler and cut into 1/4 inch slices. Brush with olive oil on both sides and a sprinkling of salt. You might need two baking sheets.
Bake at 400 degrees for 20 minutes, then turn eggplant over and bake for 10 more minutes. You want them soft but tinged with a little color.
Meanwhile, make your marinara. In a saucepan, heat 1 tablespoon of oil on medium low heat, add onion and cook until soft. Add the rest of the sauce ingredients, cover and cook on a low simmer for 20 minutes. Let sauce cool a bit before assembly.
I use an 8×11 baking pan for two layers of eggplant. Spread some sauce to thinly cover the bottom of the pan.
Place a layer of eggplant in the pan and spoon sauce onto each slice. Next, sprinkle half the parmesan and half the mozzarella on the first layer. Repeat for the second layer.
Bake at 350 degrees covered…
Read the full article here
