Because I love you both so much!
Baked Eggplant Parmesan Casserole
2 eggplants sliced lengthwise into 1/2-inch-thick pieces (so you have round discs)
2 eggs, beaten with a fork
1 1/2 cups bread crumbs (buy some or make your own by just belnding up two bread ends in a blender or vitamix --whether you buy or make add parmesan cheese and italian spices to your bread crumbs for more flavor)
2 tablespoons extra virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)* I used my own homemade (see below)
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese
Pasta of your choice (penne or rotini works well) about 4 cups dry
Fresh basil (this is the best part-- dont skip the fresh if you can find it)
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Generously grease hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. While baking boil your pasta to al dente. Mince up your basil.
Increase oven temperature to 475°F.
In an 8 x 10-inch oven proof dish, grease and layer red sauce with basil sprinkled over it, eggplant, pasta, red sauce sauce, fresh basil, cheeses. Repeat, finishing with cheeses. Make sure the top layer of pasta is covered really well with sauce so it does not dry out the pasta and then top with cheeses. Bake until the cheese melts and turns golden in spots, about 15-20 minutes.
Red Sauce (if you want lots of sauce to freeze or can double or triple)
it thaws out in like less than a minute in a freezer bag in sink of hot water
Fill large pot half full of water and boil (the more extra room in the pot the better for later when cooking sauce so the bigger the pot the better)
Blanch about 10 medium to large tomatoes in the water till skins start to split (1-2 minutes)
Submerge in sink of very cold water
squeeze seeds out
Place tomaotoes back in large pot and boil then turn down to medium simmer (less mess if you have lots of room at the top of the pot)
In a sauce pan heat up 3-4 TBS olive oil and add a handful of chopped up garlic and about 2 TBS salt, heat in oil till it smells strong and then dump oil and garlic in tomatoes and stir
Stir and potato mash occassionally for several hours as you go (don't burn) till sauce is cooked down, thick and most of liquid is boiled out. Salt and pepper to taste.
The sauce is best to make a day or two ahead so it can sit in the fridge and get tastier
Plum Oatmeal Crisp
1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
Between 1/2 to 3/4 cup cup plus 2 tablespoons packed light-brown sugar
3/4 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 1/2 pounds ripe plums (about 8), cut into 1-inch pieces
Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.