Cooking and gardening with Mom were two of my favorite childhood hobbies. The first dish Mom taught me to cook was pasta with marinara.
32 oz. crushed tomatoes
1 peeled onion
1 peeled garlic clove
1 carrot
1 celery stalk
salt & pepper to taste
---Option 1---
---Additional Options---
For extra flavor, add the rind of Parmesan cheese to the simmering sauce.
For a spicy marinara, add a pinch of red pepper flakes.
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This is a simple recipe for beginners. No slicing or dicing is required.
In a saucepan, combine the tomatoes, onion, garlic clove, carrot, and celery stalk. Add salt and pepper to taste and any of your favorite herbs. Simmer one hour. Remove the onion, garlic clove, carrot, and celery stalk from the sauce.
---Option 2---
This is a recipe for experienced cooks.
Finely dice the onion, garlic, carrot, and celery and saute in olive oil until tender. Add the tomatoes, salt, pepper, and herbs. Simmer one hour. If you prefer a smoother consistency, puree the sauce.
---Option 2---
This is a recipe for experienced cooks.
Finely dice the onion, garlic, carrot, and celery and saute in olive oil until tender. Add the tomatoes, salt, pepper, and herbs. Simmer one hour. If you prefer a smoother consistency, puree the sauce.
---Additional Options---
For extra flavor, add the rind of Parmesan cheese to the simmering sauce.
For a spicy marinara, add a pinch of red pepper flakes.
This marinara sauce is very versatile and tastes great in lasagna, pasta, pizza, and eggplant Parmesan recipes.
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EGGPLANT PARMESAN
1 peeled eggplant
1 cup marinara
6 slices mozzarella
1/2 cup grated Parmesan
1/4 cup breadcrumbs
olive oil
salt & pepper to taste
To roast the eggplant, preheat the oven to 425 degrees. Slice the eggplant into 6 round disks that are 1" thick. Coat the eggplant disks with olive oil and sprinkle with salt and pepper. Place the eggplant disks in a single layer on a baking sheet and bake in the oven for 15 minutes. Remove the eggplant and reduce the oven temperature to 350 degrees.
To assemble this dish, place 3 of the roasted eggplant disks in the bottom of a baking dish. Top each eggplant disk with marinara, a slice of mozzarella, and grated Parmesan. Add another layer of eggplant disks, marinara, mozzarella, and Parmesan. Top with breadcrumbs. Bake at 350 degrees for 20 minutes.
This recipe can easily be doubled. Enjoy with family and friends!
****************************1 peeled eggplant
1 cup marinara
6 slices mozzarella
1/2 cup grated Parmesan
1/4 cup breadcrumbs
olive oil
salt & pepper to taste
To roast the eggplant, preheat the oven to 425 degrees. Slice the eggplant into 6 round disks that are 1" thick. Coat the eggplant disks with olive oil and sprinkle with salt and pepper. Place the eggplant disks in a single layer on a baking sheet and bake in the oven for 15 minutes. Remove the eggplant and reduce the oven temperature to 350 degrees.
To assemble this dish, place 3 of the roasted eggplant disks in the bottom of a baking dish. Top each eggplant disk with marinara, a slice of mozzarella, and grated Parmesan. Add another layer of eggplant disks, marinara, mozzarella, and Parmesan. Top with breadcrumbs. Bake at 350 degrees for 20 minutes.
This recipe can easily be doubled. Enjoy with family and friends!
Thanks to Mom. If you enjoy her recipes, please volunteer your time and contribute to your local food pantry.
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