Eggplant Parmesan



  1. 1 (2 lb.) can whole Italian tomatoes
  2. 1 large size can tomato sauce (Delmonte or Hunts)
  3. 2 cloves garlic
  4. 4 Tbsp. olive oil (can be mixed with vegetable oil if lighter oil is desired)


  1. Beat tomatoes in blender for a few minutes.
  2. Season with the following spices to taste:
  3. salt, pepper, parsley, fresh basil (chopped) and oregano.
  4. In a heavy pot, brown garlic in oil; remove.
  5. Add tomatoes, sauce and spices.
  6. Simmer about 1 1/2 hours.
  7. Skim oil from top of sauce.