- Dinner tonight...lots and lots of veggies! Used up a good portion of the past few days tomatoes for the sauce! It takes lots of tomatoes to make a little sauce!
- 1 large pattypan squash, sliced thin and steamed until tender
- 3 eggplants, peeled and thinly sliced
- 2 eggs, beaten
- 4 cups bread crumbs
- 6 cups spaghetti sauce, divided ( made my own with whole, peeled tomatoes...see below!)
- 1 (8 ounce) ball fresh mozzarella cheese, shredded
- fresh grated Parmesan cheese
- fresh basil, chopped
- Preheat oven to 350 degrees.
- Dip eggplant slices in egg, then place in a single layer on a baking sheet. Sprinkle with bread crumbs. Bake in preheated oven for 5-10 minutes.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of steamed squash slices in the sauce. Top with Italian sausage and a sprinkling of Parmesan cheese. Then layer on eggplant slices, more sauce and a sprinkle of basil. Sprinkle with the mozzarella and more Parmesan cheeses.
- Bake in preheated oven for 35 minutes, or until golden brown.
- Serve over hot fresh pasta...
All I do to make yummy, fresh tasting pasta sauce is peel garden fresh tomatoes, squeeze the extra water and seeds out and heat them until mushy. Add some fresh herbs (whatever I have on hand...tonight was thyme, rosemary, basil, and oregano with a touch of parsley. I ALWAYS add chopped onion and spicy garlic. Then simmer on the stove until thickened. A sprinkle of kosher salt, a crank or two of the pepper mill and it's done!
***TIP*** ***TIP*** To quick peel tomatoes with no mess: Boil a large pot of water. When boiling, drop the tomatoes in and blanch for 45-90 seconds. IMMEDIATELY remove from the boiling water and plunge into a bowl of ice water. The skins then slip right off. Use this tip to peel peaches, too!!!
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