We recently enjoyed this delicious eggplant parmesan casserole, which was much easier than I would have imagined it would be.
To start, I made a quick pasta sauce (which, of course, can be used with other pasta dishes and casseroles).
Here’s what you need:
1 qt. canned tomatoes
1 medium onion, diced
1 tsp. sugar
1 small can tomato paste
Here’s what you do:
Cut and squish tomatoes until they are more of a puree. Add tomato, diced onion, tomato paste, and sugar to saucepan. Flavor with garlic, salt, pepper, and oregano as much as you like. (I go light on the salt because canned tomatoes tend to have a lot of sodium, and then I add generous amounts of garlic and oregano for full flavor.) Simmer for at least 30 minutes, and stir frequently.
Come back tomorrow for the rest of the casserole instructions — cooking the eggplant and layering the casserole.