Eggplant Parmesan is the perfect marriage of summertime eggplants and Andy’s Favorite Pasta Sauce. This can also be made with jarred pasta sauce, and Lord knows I have used jarred sauce before when I was too lazy or busy to make homemade. No really, lazy is the better reason.
One trick I learned long ago, and even use with homemade sauce is to add a 15 ounce can of tomato sauce to extend and pasta sauce you are using. Unless you are mixing it with less than 16 ounces of pasta sauce, you should not notice a huge difference in taste. I like how it thins out the sauce for this recipe, as I don’t care for a big stiff glop of sauce on my eggplant or chicken Parm.
Eggplant may seems kind of intimidating, and I confess I was intimidated the first time I ever took a knife to one. Now, I have never ventured outside my box on eggplant, I only use it for a fried version of eggplant Parm.