Sunday, August 28, 2011

EPP - With a Twist

As I am a tax accountant I go out of my way to make meals that can last the entire week to ensure I have a home cooked meal every night after my long day. Sundays are a perfect day to spend the time putting together a large meal that is fantastic even when reheated. So my first recipe I am going to share with all you food lovers is my version of eggplant parm.

Who said making your own tomato sauce is hard?

Sarah's Standard Red:

1 Medium Onion - Diced
3 Large Cloves Garlic - Minced
12 Basil Leaves - Chopped
Salt to taste
Pepper to tast
1 Tbsp Parsley
2 Cans Tomato Sauce (I use Hunts)
1 Can Diced Tomatoes
1/2 Can Tomato Paste
1 1/2 Tbsp Extra Virgin Olive Oil

Heat your olive oil in a sauce pan over medium low heat. Add your onion and garlic begin to sweat. Once translucent add your tomato paste and stir into the onion and garlic mixture. After the mixture has warmed up add your cans of sauce and diced tomatoes. Slowly stir in your fresh basil and seasoning to taste. Best if cooked for 2-3 hours. Stirring every 30 minutes, seasoning added to reach desired flavor. Use on your favorite pasta chicken, or as I will tonight Eggplant Parm.

EPP - With a Twist

1 Medium Eggplant - sliced thin long ways
1 Cup All purpose flour
1 Cup Bread crumbs
2 Tbsp Parmesan Cheese
2 Eggs - Beaten
1 Tbsp Parsley
7 Basil Leaves
1/2 Cup Ricotta Cheese
1 1/2 Cup of Sarah's Standard Red
1/4 Cup Extra Virgin Olive Oil

Preheat the over to 350 degrees.

Put the flour, eggs, and breadcrumbs with parmesan cheese each into separate plates.

Set up your frying station by warming the oil in a large skillet at medium high heat. After you have cut your eggplant coat each layer in flour, than dip in the egg, followed by the breadcrumb parmesan mixture. Place in the frying pan and flip once golden brown (3-5 minutes). 2 layers of eggplant at a time should be more than enough for the oil to handle. After both sides are golden brown let them cool on a paper towel to help remove excess oil. Repeat this process until you have 8-12 slices golden brown.

Begin layering your eggplant parm in a large baking dish. Start with a layer of tomato sauce. Place 4 slices of eggplant into the sauce, spread each layer or eggplant with ricotta cheese. Top with a small spoonful of tomato sauce. Repeat this process until you have run out of eggplant about 2-3 layers.

Top with mozzarella cheese and your fresh basil.

Cover with tin foil and heat for 30 minutes, remove tin foil for the last 5 minutes of baking to brown your cheese.  Let cool and enjoy. A glass of wine of course goes best with this dish.


  1. We had no idea you were into good food as much as we are! Your EPP looks amazing! Chelsea and I have already decided to make it next Sunday. I hope that you and Kyle are doing well, considering you got blasted with bad weather. We will let you know how our meal turns out. Love you guys!

    Steve and Chelsea