Homemade Pasta Sauce

I made up this recipe tonight while making sauce for Eggplant Parmesan. You won't believe how delicious and full of robust flavor this sauce is! The oils give such a better flavor than dried or fresh herbs. 

Now, just a disclaimer - I am not suggesting that you go and buy Basil, Oregano, and Rosemary oils at the health food store and use them in your food - many of those are labeled for aromatic use only and/or say DO NOT INGEST. Young Living essential oils have supplement labels on them (if you peel up the corner of the label) and are GRAS (Generally Regarded As Safe) for ingestion. If you would like more information about Young Living click here or email me. :)

Homemade Pasta Sauce

1 lb. ground beef or turkey

1/4 cup finely chopped onion

1/2 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon black pepper

1 28oz can tomato sauce

1/4 cup water

1-2 drops Young Living Oregano essential oil

2-3 drops Young Living Basil essential oil

2-3 drops Young Living Rosemary essential oil

Cook meat and onion until browned. Add remaining ingredients and simmer for 20-30 minutes. I added my oils one drop at a time, then tasted the sauce before adding more.

Here is the Eggplant Parmesan recipe too, because I don't want to forget it. It was that good!

Eggplant Parmesan

2 small eggplants, peeled

1/2 cup flour (I used white spelt flour)

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

2 eggs

2-3 Tablespoons olive or grapeseed oil

1 recipe of pasta sauce (recipe above)

2 cups Mozzarella cheese, shredded

1 cup Parmesan cheese

Cut eggplant into very thin slices (no thicker than 1/4 inch). Salt slices and let them soak in cold water for 30 minutes.

Drain eggplant and rinse in cold water to remove salt. Pat dry.

Preheat oven to 450 degrees. Line two baking sheets with foil (for easy clean up) and let preheat in the oven.

In a gallon sized bag mix the flour, salt, dried oregano, dried basil, and garlic powder.

Crack eggs into a shallow dish and beat with a fork.

Once baking sheets are hot, carefully remove them from the oven and drizzle oil evenly on them. Tilt the pan to spread the oil to the edges.

Quickly dip eggplant slices into egg and then dredge in the flour mixture. Carefully place each slice on the hot baking sheet.

Bake for 5-7 minutes, then flip slices and bake 5-7 more minutes or until lightly browned and crispy.

Reduce oven heat to 350 degrees.

In a 9x13 baking dish spread 1 cup of pasta sauce. Layer with half of the eggplant slices. On top, add another cup of sauce. Spreading evenly over eggplant. Top that with 1/2 cup Parmesan cheese and 1 cup Mozzarella cheese. Repeat layers of eggplant, sauce and cheeses.

Bake for 30-35 minutes until cheese is golden brown.