Simple Marinara + Eggplant Parmesan

• 04 June 2009

















If you haven't read last week's GOOP newsletter, you mind want to check it out. I made the Simple Tomato Sauce she shared as well as the Eggplant Parmesan. Both were tasty enough to add to the "make again" list and not difficult to put together. The Eggplant Parmesan took about an hour to assemble, but it didn't require great skill.

I made the tomato sauce earlier in the week, which worked out really well for a couple of reasons...1) we were able to enjoy it with pasta for lunch one day earlier...2) it saved on time when it came down to making the Eggplant Parmesan. Eliminating one step made a big difference. If you have a cast iron pan, use it here.

6 comments:

paula said...

looks delicious.

tlm said...

I always thought you weren't supposed to use a cast iron pan with tomatoes. Something about the acid.... Is that not true?

Stephanie said...

I've heard that too before, but I have to tell you that marinara sauces turn out wonderfully when I use the cast iron. Go figure.

Tish said...

It looks really good! I love your recipes and tips, and always reference you on my blog! Now, if only I could take better food pic's like yours?

lahmode said...

This looks amazing.

jen jafarzadeh said...

eggplant parm is one of my favorites, and it's so hard to find a good one. thanks for sharing, Stephanie!

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