I could use some suggestions...I am having trouble coming up with something exciting to serve with the eggplant parmesan that I'm going to make for a family dinner on Wednesday night. I normally turn to pasta, but a heavy slow-cooked tomato sauce doesn't sound good in this heat. I was just going to use a bottle of Newman's Sockarooni sauce to lay the eggplant slices on (and then top with cheese).
Someone on this bb posted a recipe for an uncooked tomato sauce, but do you think the fresh sauce (on the pasta) would "go" with the bottled sauce (on the eggplant)? Maybe I should just go with a pasta that doesn't use red sauce...see? I'm stuck.