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Sarina Rose



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The Relentless Italian's

Eggplant Parmigiano

Sauce:

16 oz Can of DelMonte Tomato Sauce

1/2 medium onion - sliced thin

2 Cloves garlic - smashed & chopped

Olive Oil

Italian seasoning mix


Saute:

Heat Olive Oil on medium heat

Saute onion until transparent

add garlic until tender

Add tomato sauce

Simmer 1/2 hour stirring often to prevent sticking

(adjust heat as necessary to prevent burning)


Eggplant - one large firm purple eggplant - peel and cut lenghtwise into 1/4 inch slices

Spray baking sheet with olive oil

Place eggplant slices in one one layer on baking sheet

Bake in preheated 350 degreeoven 20-30 minutes

Allow to cool to touch


Gather eggplant, lowfat mozzarella & grated Pecorino Romano Cheese


In 8 inch loaf pan Layer a bit of sauce on bottom first


Add one layer of eggplant topped with mozzarella and grated cheese


Top layer should be the cheeses


Bake in preheated 350 degree oven until cheeses are  melted and hot.about 30 minutes.


Cool and set 15 minutes before cutting.


Serve with Ziti Rigati with olive oil & garlic.