Eggplant Parmesan

So this recipe was quick and easy. The sauce though lacked flavor. I got to find a nice old style "grandma" marinara sauce recipe. The eggplant itself was tasty I has gotten it from my trip to the farmers market last week. Bottom line simple recipe simple flavor, might revisit this with some tweaks but here it is..

Ingredients:

Sauce:

• 6 cloves of garlic; sliced thinly
• 1- 28 ounce can San Marzano plum whole tomatoes
• 3 tbs olive oil
• red pepper flakes
• basil
• salt and pepper to taste

Eggplant:

• 1 pound eggplant
• 2 1/2 cups flour
• 2 eggs
• 1/2 cup milk
• 5 tbs olive oil
• 1/2 grated parmesan
• 1 pound Rigatoni pasta
• salt and pepper to taste

Preparations:

Sauce:

Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes.

Eggplant:

Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce. Toss with rigatoni.