Eggplant Parmesan

Need a meat-free meal that will satisfy everyone! Try out this delicious and savory recipe that you can cook outside on the firepit!

Tomato Sauce

• 2 tbsp of olive oil

• 2 medium shallots, diced

• 3 cloves of garlic, diced

• 1 28 ounce can of whole peeled San Marzano tomatoes

• 1 8 ounce can of tomato sauce

• 3 oz of tomato paste

• ¼ cup of red wine

• 2 tbsp of fresh oregano, diced

• 2 bay leaves

• 2 springs of thyme

• ½ tsp of red pepper flakes

• Salt to taste

Garlic Buttered Noodles

• 6 quarts of water

• 2-3 tbsp of salt

• 1.5lbs of spaghetti noodles

• ¾’s a stick of butter

• ¼ cup of grated parmesan cheese

• 1 tbsp of garlic powder

• Salt to taste

eggplant parmesan

• 1-2 Eggplants

• Flour

• Salt

• Pepper

• Italian Seasoning

• Garlic Powder

• 4 eggs

• Oil for frying

• 1 bag of mozzarella cheese

• A good smattering of parmesan

Start off by slicing and salting your eggplant. Let this sit for a while (maybe an hour) on the counter while the excess water comes out. Then dry off eggplant with paper towel. Combine flour, salt, pepper, Italian seasoning and garlic powder into a bowl. We don’t get into specifics here, because it’s really up to your taste with this combination. But you will want the flour mix to season the eggplant up well enough that it could stand on its own without sauce/cheese.

Dredge the eggplant in the flower mix, then transfer to coat with the beaten eggs, then back to the flower mix. Drop in skillet with hot oil and fry on both sides until cooked through. Set aside and make sauce.

Stack the eggplant and tomato sauce in layers then cover with mozzarella cheese and Parmesan. Cover and cook just so that everything is warmed through and all the cheese gets nice and melty! Serve on top of garlic buttered noodles!