This past weekend I was in upstate NY visiting my family and snagged two eggplants from my parent’s garden.  Nothing beats produce picked at the peak of ripeness and eaten right away.  Well, I was a bit of the slacker with the last part because it took me a few days to decide what to make with the eggplant.

Eggplants from the Garden

My husband has some dietary restrictions at the moment while he figures out if he has a food allergy so traditional eggplant parm was not an option.  I decided to make a basic baked eggplant marina which essentially eggplant parm without any cheese.  I also baked the eggplant rounds instead of frying them and used gluten free breadcrumbs.

Pre Baking

I prefer to make my own tomato sauce because I don’t like sweet sauces and have found most jarred sauce to be too sweet for my liking.  I also think it is ridiculously easy to make sauce yourself but it does take a while.  I try to let mine simmer for at least 4 hours.  I sometimes put onions in my sauce but today’s was a simple olive oil, garlic and tomatoes combination.  I used a small can of tomato puree and a larger can of petite cut tomatoes.

My sister in law made a similar dish this past weekend and it was superb.  She used cheese in hers which always makes things taste better, but we have to do without because of the dietary restrictions this evening.  I plan on eating a considerable amount of cheese and crackers with a glass of wine tomorrow to make up for this sacrifice.

Post Baking