I’m pretty picky about my pasta sauces – there are only a handful of sauces that I buy. If the ingredients list isn’t simple to read, then I’m not buying it! Well, La Familglia DelGrosso All Natural Pasta Sauces definitely passed that test! Their ingredients list is long, but it’s full of things you’d find in your garden – so I had confidence it would be a great sauce!
DelGrosso Foods, Inc. is the oldest major family-owned producer of pasta sauce in the U.S., tracing its roots to 1914 and an Italian immigrant’s old-world recipe for pasta sauce. Ferdinand and Mafalda DelGrosso formalized production of the sauce for retail sale beginning in 1947. DelGrosso Foods, Inc. is now owned and operated by seven 2nd generation family members, who continue to run the company as a close-knit family business. DelGrosso products are still manufactured in Tipton, PA, where the story began. Today, DelGrosso Foods products include: traditional pasta sauce, salsa, meatballs, pizza sauces, a sloppy joe sauce, and an ultra-premium line of sauces, La Famiglia DelGrosso. DelGrosso Foods, Inc. also serves as manufacturer of many private-label sauces offered throughout the world.
If you’re in a hurry and don’t have time to make your own sauce, DelGrosso’s premium sauces will definitely have something you’ll enjoy! I got to try Uncle Fred’s Fireworks Sauce, which provided a nice kick, and Aunt Cindy’s Sun-Dried Tomato Sonata, which was an elegant, creamy sauce. When the first ingredient is tomatoes and the second is sun-dried tomatoes you know you have a winner! These sauces hold their own in plain pasta dishes, but I really enjoyed this fireworks sauce in my Healthy and Easy Eggplant Parmesan! It definitely gave it a nice kick!
This Eggplant Parmesan is super-easy to make and doesn’t require frying the eggplant.
Healthy Eggplant Parmesan
1 large eggplant, sliced 1/4 inch thick
1 C breadcrumbs
2-3 tbsp. parmesan (or ground almonds)
fresh basil leaves, chopped or torn
16 ounces of good quality tomato sauce (I used DelGrosso Fireworks Sauce)
1 cup ricotta cheese
1/2 cup milk
1 tsp. onion powder
1 tsp. italian seasoning
1/2 tsp. salt (optional)
1/8 tsp. white pepper
Salt the eggplant slices and put them in a colander to drain.
Prepare the cheese sauce: Place all ingredients in a blender and blend until completely
Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet
lightly with olive oil and place the slices on it (you may have to do this in two batches).
Spray the tops lightly, and place under the broiler. Watch carefully, and remove when
the slices start to brown, about 3 minutes.
Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8×8-inch non-metal
baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of
the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato
sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with
parmesan. Repeat the process with the remaining ingredients (reserving some bread
crumbs for on top, as mentioned above). Bake uncovered for about 20 minutes, until
slightly browned on top. Sprinkle with fresh basil just before serving. Serve over pasta, if desired.
** I received product for review purposes. All opinions expressed are 100 % my own.