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Lately I have been wanting to make a tomato sauce completely from scratch— without any canned anythings, just fresh vegetables and herbs. So i did it, with tomatoes, garlic, onions, parsley, basil, ground coriander, and some other somethings. With the sauce, I planned on making a sort of faux eggplant parmesan, faux because I didnt have any breadcrumbs and I didn’t feel like going through the process of frying the eggplant, so I just drained it in a colander with some sea salt, laid it out in a glass pan with some olive oil and parsley in it, sprinkled some parmesan, put in some uncooked mushroom and red bell peppers and then the tomato sauce (which also had mushrooms and red peppers in it) on top of that. Then I put in tons more parmesan cheese and a little mozzarella and baked it for 40 minutes at 400. It ended up being more like a sort of less messy ratatouille, and I thought it was a lot lighter than any eggplant parmesan I have ever had.
mine>real eggplant parmesan
