Eggplant Parmesan

simcoe.com

Wanda

subheading: MARINARA SAUCE:

3 large cans (28 ounces, 796 mL) crushed or puréed tomatoes

1 medium yellow onion, peeled and halved

4 large cloves garlic, peeled and minced or 1 teaspoon (5 mL) garlic powder

4 tablespoons (60 mL) extra-virgin olive oil

2 teaspoon (10 mL) dried oregano

Salt to taste

subheading: EGGPLANT PARMESAN:

2 medium eggplants

2 tablespoons (30 mL) of olive oil

1 to 1 ½ teaspoons (5 to 7.5 mL) dried oregano

Salt and pepper to taste

1 ½ cups (375 mL) homemade or store-bought tomato sauce

½ cup (125 mL) to 1 cup (250 mL) of shredded cheese (i.e., cheddar, mozzarella, provolone, etc.) or plant-based cheese

1 to 2 tablespoon (15 to 30 mL) dried Parmesan cheese or ½ to 1 tablespoon (7.5 to 15 mL) nutritional yeast

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