Fresh Pomodoro Sauce & Eggplant Parmesan

Simple and so tasty when made with fresh vine ripened tomatoes! This made 2 ways No Cook and Sautéed . Either is easy - just make sure all ingredients are fresh- No canned stuff!

Start with Roma and Round juicy tomatoes - chop into bite size pieces and sprinkle salt over them and toss in a large bowl. Dice 1 large or 2 small white or yellow onions add to tomatoes. Dice green or other colored bells add to bowl. Mince 3 large cloves of garlic add to bowl toss with Extra Virgin Olive Oil - Salt and pepper to taste... If you like Fennel you can add diced fennel bulb. Be wise to not add to much it can over power the other flavors. Now at this point all you need to add is minced Oregano, Rosemary and Basil, Thyme if you have it. At this point you can let it marinate in fridge while you are frying the eggplant planks.

If you wish to cook prior - simply add to large pan and roast in oven 375 till a bit roasted .

Eggplant Parmesan: We do not prepare our eggplants like many recipes require. We take a simple approach and they are perfect every time.

Simply wash your eggplants if they are the long pings or traditional black beauty same treatment. Cut the eggplants into planks. Sprinkle each side with dash of salt, pepper and garlic powder...dredge in "potato starch" or flour each side and dip into egg wash (eggs beaten with water) then into bread crumbs. Place each one on tray with some bread crumbs on parchment. Have a deep skillet with 1/2 of Olive Oil - heated to 350 - fry each side till golden... on last flip sprinkle grated parmesan on top - it will melt right in.

Place each piece on a cookie sheet in oven on warm till all is made.

To plate: place eggplants on plate and spoon on your Pomodoro Sauce! Serve with warm crusted bread and a glass of Chianti !