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1
Pasta Sauce:
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2
In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
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3
Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
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4
Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
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5
Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
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6
Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
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7
Prepare chicken parmigiana:
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8
Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
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9
Dip chicken into egg mixture, then into bread crumbs.
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10
Heat oil until very hot and brown chicken on both sides.
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11
Remove chicken to shallow baking dish and pour excess oil from pan.
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12
Pour sauce over chicken and sprinkle with parmesan cheese.
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13
Cover and bake 30 minutes at 350 degrees F.
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14
Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
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15
Serve with a side of angel hair pasta topped with the spaghetti sauce.
