Last week I made eggplant parmesan for the first time. I started with a recipe from Cooks’ Illustrated Best Light Recipe, but that recipe was too involved for a weeknight so I combined some of that information with a basic recipe from my trusted big red Betty Crocker cookbook (my first cookbook).
We also had some leftover ciabatta with pesto and goat cheese crumbles.
The eggplant parmesan was pretty good, but not great. Only because the eggplant was tough. Oh, and I popped open the first jar of my Double Tomato Sauce (“double” because I had to process it twice because I forgot to add extra acid the first time. urg.). Hooray! No botulism. We didn’t die, so that’s positive. And the flavor was…well, honestly, it could have tasted like ketchup and I would have been happy. But, it wasn’t as zesty as I would like. I gather that’s the norm, though—that you follow a basic canning recipe and then spice it up when you use it. Next time I’ll know to allow time to add some wine, salt, and herbs to the sauce.