Crispy Breadcrumb Topped Layered Eggplant Wheels with Marinara Sauce
 
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Ingredients
  • 6-8 c. of marinara sauce (homemade or store bought) or do the following
  • 4 T. olive oil
  • 1 large onion, chopped
  • 2 T. minced garlic
  • 3 (28-oz.) cans whole, peeled Italian tomatoes, drained
  • Salt/black pepper
  • 3-4 medium eggplants, cut into rounds
  • 1 c. chopped fresh basil
  • Mixture of following cheeses or just select one: 2 c. shredded gouda; 2 c. shredded swiss; 2 c. Italian blend shredded cheeses; 2 c. shredded mozzarella
  • 1-2 c. fresh grated Parmigiano-Reggiano cheese
  • ½ c.-1 c. Italian bread crumbs
  • Olive oil

Instructions
  1. In large skillet, put abut ¼” olive oil. Season the eggplant wheels with salt, black pepper and garlic powder.
  2. Working in batches, cook eggplant on both sides until golden. Drain on paper towels.
  3. Add more olive oil as needed to fry each batch.
  4. In a 9×13” baking dish, spray with PAM. Preheat oven 400.
  5. In bottom of dish, spread at least 1 c. of marinara sauce. Put a layer of eggplant wheels, overlapping. Sprinkle with fresh basil. Sprinkle with mixed cheeses. Then sprinkle the parmigiano on top of that.
  6. Continue with next layer. Do three times.
  7. Top layer should be the marinara sauce.
  8. Sprinkle with bread crumbs and more basil.
  9. Bake at 400 for 40-45 minutes. Let stand 15 minutes before serving.

Notes
*****Freezes well after baking. After serving like this, if you cut it up into pieces, serve over pasta. I like to add grilled shrimp or crab meat on top for added flair.

Crispy Breadcrumb Topped Layered Eggplant Wheels with Marinara Sauce
 
Recipe By:
Recipe type: Easy Marinara Sauce

Ingredients
  • ¼ c. chopped garlic
  • ¼ c. olive oil
  • (16-oz.) cans Italian plum tomatoes, crushed
  • anchovy filets
  • t. anchovy oil
  • ½ bunch chopped fresh basil
  • ½ bunch chopped fresh oregano
  • t. red pepper flakes or to taste
  • Salt and pepper to taste
  • T. tomato paste

Instructions
  1. If you do not have marinara sauce, you can do the following.
  2. In large skillet, heat olive oil.
  3. Add onions and garlic and cook for 5 minutes.
  4. Crush the whole tomatoes with your hands and put into skillet. Simmer and stir until thicken, about 20-25 minutes.
  5. Puree in food processor or with hand held immersion blender. Season to taste.
  6. Heat a heavy bottomed pot. When it gets hot, add olive oil and garlic.
  7. Cook until garlic is soft, not brown.
  8. Add anchovies, anchovy oil, basil, oregano, red pepper flakes and seasonings. Stir for 30 seconds until anchovies break up.
  9. Add tomatoes and tomato paste. Bring to a boil over medium heat, stirring frequently, until sauce starts to thicken. This takes about 15-20 minutes. Taste for seasoning.
  10. If it is too watery, just add more tomato paste.

Notes
*****Marinara Sauce can be used on any pasta. I also like to serve over my spinach manicotti.

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