Sauce For Eggplant Parmesan
A rich, flavorful tomato sauce with onions and garlic, perfect for eggplant Parmesan, offering a savory, slightly tangy taste that complements baked dishes beautifully.
Ingredients
Instructions
- Sauté the onion in olive oil with the minced garlic.
- Add the canned tomatoes and sugar, then cook for 25 minutes.
- Turn off the heat and add the red wine vinegar, salt, pepper, and celery salt.
Tips & Substitutions
For a richer flavor, consider using freshly crushed tomatoes instead of canned. If you prefer a thicker sauce, let it simmer for an additional 10-15 minutes. You can also add herbs like basil or oregano for more depth. If you're short on time, Sutton Gourmet Marinara Sauce can be a quick substitute. Always taste and adjust seasoning before serving.
Serving Suggestions
This sauce is perfect for layering in Eggplant Parmesan, but it also complements spaghetti or any pasta dish beautifully. Consider serving it alongside a fresh Italian Salad(Good) for a complete meal. For a cozy dinner, pair it with slices of Pepper And Herb Mini Focaccia to soak up the delicious sauce.
Storage & Reheating
Allow the sauce to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much. Stir occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sauce For Eggplant Parmesan contains roughly 24 calories, with 1g protein, 5g carbohydrates, and 0g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1509mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, this sauce can be made in advance and stored in the refrigerator for up to 4 days or frozen for longer storage. Just reheat it gently before using, and it will taste just as delicious.
What can I substitute for the red wine vinegar?
If you don't have red wine vinegar, you can use balsamic vinegar for a slightly sweeter flavor or white wine vinegar for a more neutral taste. Both will add acidity and enhance the sauce.
How can I make this sauce spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños while sautéing the onions and garlic. Start with a small amount and adjust to your desired spice level for the perfect kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).