Roast Eggplant with Tomato Sauce

MARCH WINDS ARE BLOWING AND I STILL LONG FOR EASY COMFORT FOOD….. THIS IS A STANDARD IN MY HOUSE AND I HOPE IT WILL BEE IN YOURS

BAKED EGGPLANT

1 EGGPLANT

 2T OLIVE OIL 

SALT, PEPPER & GARLIC POWDER

FRESH MOZZARELLA, SLICED

TOMATO SAUCE:

1 ONION CHOPPED

1 28oz CAN ITALIAN WHOLE PLUM TOMATOES

1/4C OLIVE OIL

1CLOVE GARLIC MINCED

CHOPPED ITALIAN (FLAT LEAF) PARSLEY

PRE HEAT OVEN TO 400 DEGREES

SLICED EGGPLANT IN 1/2 AND PLACE ON A FOIL LINED LIPPED COOKIE SHEET

BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT, PEPPER AND GARLIC POWDER
ROAST IN OVEN FOR 45  - 60 MINUTES OR UNTIL GOLDEN BROWN ON TOP AND YO U CAN PIERCE WITH A KNIFE

HEAT OLIVE OIL IN A SKILLET, ADD CHOPPED ONIONS,  SAUTED  TILL GOLDEN 

CANNED ITALIAN PLUM TOMATOES

SLOWLY ADD TOMATOES,  CRUSHING BY HAND TO  SAUTED ONIONS, AND COOK ON MEDIUM HEAT FOR 10 TO 15 MINUTES

SIMMER ON LOW HEAT FOR AN ADDITION 15 MINUTES, AND CHOPPED GARLIC & PARSLEY

EGGPLANT IS READY AFTER 45 MINUTES TO 60 MINUTES, GOLDEN BROWN

TOP EACH EGGPLANT HALF WITH 1/2C TOMATO SAUCE AND A SLICE OF FRESH MOZZARELLA , BAKE IN OVEN 5 TO 8 MINUTES OR UNTIL CHEESE HAS MELTED. SERVE HOT !  ADD A SALAD……NOW YOU HAVE  GREAT DINNER!