1 box pre breaded and baked Eggplant Cutlets

1 tub fresh Marscapone

2 cups Spaghetti Sauce –choose one recipe from below

Salt

Pepper

Basil

 

Prepare Sauce. While sauce is cooking:

Line up cutlets on baking sheet and bake according to directions on box.

Remove from oven.

 

In individual dinner bowls

Start stacking…

 

A couple tablespoons sauce

A slice of eggplant or two

A dollop of Marscapone

A slice of Eggplant

A couple tablespoons sauce

Repeat until your tower evolves.

Top with

Cracked pepper

Sea salt

Basil

Enjoy !!

 

Fresh Tomato Sauce

 

 

1/3 cup olive oil

5 cloves garlic-chopped

1 bunch fresh basil-(1/2-3/4 cup)chopped

2 cups chopped tomatoes-fresh

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red pepper flakes(optional)

 

 

In a medium size pot heat oil, saute garlic and red pepper. Add the tomatoes, basil, salt and pepper. Cook uncovered for 20-25 minutes.

 

 

Amatriciana Sauce

 

3 tablespoons Olive Oil

1 large Shallot or small Yellow Onion -thinly sliced

4 strips bacon-chopped into 1” pieces -I like thick cut bacon for this recipe.

3 cloves garlic-Peeled and crushed

 

½ teaspoon full of Red Pepper Flakes –(like it really spicy? Then use fresh hot pepper -I like the heat of Thai Chile carefully chopped fine.)

 

2 pints cherry tomatoes- sliced in half

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fresh parsley

In a medium frying pan on medium heat, heat the olive oil.

Add shallots and cook for 5 minutes. Add bacon, Cook for 10 minutes.

Add garlic and chile and stir.

When all begins to carmalize

Add

Tomatoes, Parsley, Salt, and BlackPepper. Stir together.

As the tomatoes release their juices scrape any brown bits off the bottom of the pan.

 

Cook for 20-30 minutes on low heat.