Baked Eggplant Parmesan

• 2 eggplants, peeled and thickly sliced
• 2 eggs, beaten
• 4 c. Italian seasoned bread crumbs
• 6 c. spaghetti sauce
• 16 oz. mozzarella cheese, shredded
• 1/2 c. Parmesan cheese, grated
• 1 tsp. dried basil

Preheat oven to 375.

Liberally salt the eggplant slices; stack in a colander. Allow to weep for 20 minutes, then rinse and pat dry.

Dip the eggplant slices in egg, then bread crumbs. Place in a single layer on an olive oil drizzled baking sheet(s). Bake in preheated oven for 20 minutes, flipping once during the baking time.

In a 9 X 13-inch pan, spread some spaghetti sauce to cover bottom. Place a layer of eggplant in the sauce, top with cheeses, and a sprinkle of basil. Repeat layers, ending with cheeses on top. Bake for 40 minutes, or until golden brown.  Serve over pasta, or just by itself.  Serves 8.

Spinach Feta Pasta

• 8 oz. Penne pasta
• 2 c. fresh spinach leaves
• 1 c. fresh mushrooms, sliced
• 3 c. chopped tomatoes
• 8 oz. feta cheese, crumbled
• 1/2 c. chopped red onion
• 1 clove garlic, minced
• 2 T. olive oil
• Pinch red pepper flakes
• Salt & pepper, to taste

Cook the pasta as directed on box; drain and set aside.

While pasta cooks, heat oil over medium heat; add garlic and onion and cook until tender. Add in the mushrooms, tomatoes and seasonings. Cook and stir until the mushrooms are tender. Add in the spinach and cook until it is wilted. Add in the cooked pasta and cheese and stir to heat through.  Serves 4.

To Die For Homemade Spaghetti Sauce

• 2 green bell peppers, chopped
• 3 lg. onions, chopped
• 6 cloves garlic, minced
• 1/2 c. olive oil
• 4 qts. fresh tomatoes, chopped
• 2 T. dried oregano
• 2 T. dried basil
• 1/2 c. fresh parsley, chopped
• 1/4 c. honey
• 2 T. salt
• 1-1/2 tsp. pepper
• 6 oz. tomato paste (more or less)

Saute the following in a slow cooker set on high until the onion is transparent: green peppers, onions, garlic and oil. Then, add the following and allow it to cook on low for 5 hours: chopped tomatoes, oregano, basil, parsley, salt & pepper and the honey. Stir once or twice during cooking time.

Allow the sauce to cool before ladling it into freezer containers. When ready to use, after thawing, stir in some tomato paste and simmer for a few minutes.  The amount of tomato paste will depend upon how much sauce you divide among your freezer containers, and how thick you like your sauce. Use a few tablespoons full, up to a full 6 oz. can.