2 Roma tomatoes, sliced
1/4 cup Parmesan cheese
2 T Extra Virgin olive oil (or more if needed)
Dash of salt and pepper
2 tsp oregano
2 cups tomato sauce (see below)
Pre-heat oven to 350°. Cut the stems and navels off the eggplants and cut them crosswise into rounds ½ inch thick. Sprinkle each slice with salt. Set aside for 30 minutes. Rinse well and pat dry with towel.
Place in a 9 X 13 glass-baking dish and sprinkle with olive oil. Slice tomatoes crosswise and place one piece on each eggplant slice. Next, pour tomato sauce over top of eggplant and tomatoes. Top with cheese. Bake for 30-35 minutes uncovered until golden brown.
Serves 4 (One serving = 3 slices eggplant)
1 Tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, finely minced
1/2 tsp crushed red pepper (optional)
1/4 cup dry red wine (optional)
28-oz can no salt added diced tomatoes
6-oz can no salt added tomato paste
1 tsp oregano
2 Tablespoons fresh chopped basil
¼ tsp sea salt
½ tsp fresh ground pepper
Heat oil in medium sauce pan over medium-high. Add onion, red pepper and garlic. Sauté until onion is soft and garlic golden brown; about 7-8 minutes. Add diced tomatoes and tomato paste. Stir. Add remaining ingredients, except basil. Reduce heat to low. Cook for 30 minutes or longer. Add basil and stir.
Serves 8 (One Serving = 1/2 cup)