By Our Customer: Judy King Crowley
Eggplant
Judy follows this recipe for the eggplant and she suggests adding panko to the breadcrumbs and don’t skip the sweating step to rid the eggplant of any bitterness. Makes all the difference.
Sauce
My sauce is passed down through many generations on my mom’s Campagnoli side.
For one pound:
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Blanche and peel 10 medium tomatoes.
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In a large pot in medium/high heat add half of one chopped Vidalia onion and 4 chopped cloves of fresh garlic to about 3 tablespoons of olive oil
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Let them cook until soft and stir frequently so garlic doesn’t burn. Add chopped tomatoes
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Stir and add 1 tbsp of oregano and Italian seasoning
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Add salt and pepper to taste and as much dried red pepper flakes as you like. Last but not least, add lots of fresh chopped basil
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Bring to boil and then reduce to a simmer with the lid off for at least 20 minutes.
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Pour over pasta and enjoy. Mangia!
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