Eggplant and Tomato Sauce
Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings
Eggplant Parmesan with Fresh Basil
Ingredients
- 2 jars (26 ounces each) tomato-based pasta sauce
- ¼ cup dry red wine
- 4 medium-size cloves garlic, crushed in a garlic press
- ½ loosely packed cup torn fresh basil leaves
- 1 cup vegetable oil or olive oil, or more as needed
- 4 large eggs
- Salt and freshly ground black pepper
- 2 large eggplants (3 pounds total), peeled and sliced crosswise ¼ inch thick
- 2 packages (8 ounces each; 4 cups total) shredded mozzarella and Parmesan cheese blend
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