Eggplant Parmesan Slices with Marinara from Scratch

Marinara Sauce

3 lbs tomatoes ( combination of roma and vine ripened)

1 tsp salt for water

2 carrots chopped

 1 onion chopped 

3 cloves garlic 

1/2 c chopped red bell pepper 

1 T evoo

2 tsp Italian seasoning 

salt and pepper

1. Boil 6 c water in medium pot. Add salt.
2. Score tomatoes (slice shallow X for easy peeling)
3. Blanch tomatoes (boil 1 minute)
4. Drain, chop tomatoes and reserve for sauce
5. Saute vegetables (except garlic) in evoo 7-9 minutes in Dutch oven
6. Add garlic and saute 2 minutes, dont burn
7. Add tomatoes and seasonings and simmer 20 -30 minutes. Add water if necessary.
8. Cool sauce and Puree mixture with boat motor 

Eggplant Parmesan

1 medium firm eggplant 

1 c panko bread crumbs
1 tsp italian seasoning
1/2 c parmesan cheese
2 eggs
2 T cornstarch
2 T flour
canola oil for frying

1. Peel eggplant and slice 1/4 inch thick. Lay slices, salted on paper towel to drain moisture.
2. Pour oil into fry pan 1/4 inch up pan. Heat oil to 375 before frying
3. Place flour and cornstarch with salt and pepper in 1 bowl
4. Whisk eggs in bowl 2
5. Combine crumbs, cheese and seasoning in bowl 3
6. Dip eggplant into bowls 1-2-3 to create crust on eggplant
7. Fry one side until browned and flip and repeat
8. Drain on drying rack on paper towels and keep warm in 250 degree oven until ready to serve.
9. Freeze leftovers
10. Serve with marinara dip