Copyright © Sarina Rose 2014 All rights reserved.
The Relentless Italian's
16 oz Can of DelMonte Tomato Sauce
1/2 medium onion - sliced thin
2 Cloves garlic - smashed & chopped
Italian seasoning mix
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.