Eggplant Parmesan and the SAUCE

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Quick confession here. I'm not actually making eggplant parmesan tonight. But I am making the sauce that I normally put with it for our spaghetti and meatballs. The SAUCE. is what makes this dish. Hands down the yummiest sauce I've made so far. KC loves it and hasn't had a sauce he likes more than it to date, and our friend Rob who has had authentic sauces in Italy says it's his top 2. Pretty good right? Anyways. Here we go!




Eggplant Parmesan

Eggplant - 1 eggplant
                   italian seasoned bread crumbs
                   3 eggs, beaten
                   flour
                   Mama Francesca brand Parmesan, Asiago, and Romano blend cheese
                   Oil, for frying

Directions : 
                   1. Cut ends off of eggplant. Peel skin off. Cut into 0.5” slices and place in 
                       colander. Sprinkle with salt and let sit for one hour. 
                       *note: make sauce 50 mins in so it can simmer while the rest is made
                   2. Rinse thoroughly and dry on paper towels. 
                   3. Prepare 3 bowls: 1st - flour       
                                                   2nd - beaten eggs
                                                   3rd - half cheese blend, half italian breadcrumbs 
                   5. Preheat oil to 325 degrees (I make this in a skillet so it is easier to know  
                       the temperature)
                   4. Dredge each eggplant slice in the bowls in the order above. Set aside on 
                       a cookie sheet lined with foil (if desired) or fry right away. 
                       * note: start noodles at the same time you start frying your eggplant and 
                                   they will be done around the same time. 

Sauce - 1 1/2 jars of Classico brand Parmesan and Romano spaghetti sauce 
              1/4 onion, chopped
              2 cloves garlic, minced
              2 cups spinach, coarsely chopped 
              1 8 oz package of sliced mushrooms, chopped
              1 1/2 T Gourmet Garden brand basil paste (or 1/2 bunch fresh minced basil)
              1 T oil

Directions : 
              1. heat oil on medium/high heat in large saucepan. sauté garlic and onion until 
                  onion is tender.
              2. add basil, spinach, and mushrooms. Cook until mushrooms are golden 
                  brown.
              3. add jar(s) of spaghetti sauce. Reduce heat to simmer and allow to simmer 
                  until the rest is done.

Spaghetti - 

               haha! Just kidding! You know how to boil spaghetti! Bon Appetit!

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