HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Crispy Breadcrumb Topped Layered Eggplant Wheels with Marinara Sauce
| Crispy Breadcrumb Topped Layered Eggplant Wheels with Marinara Sauce | Print |
Recipe By: Alice Morrow
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
- In large skillet, put abut ¼” olive oil. Season the eggplant wheels with salt, black pepper and garlic powder.
- Working in batches, cook eggplant on both sides until golden. Drain on paper towels.
- Add more olive oil as needed to fry each batch.
- In a 9x13” baking dish, spray with PAM. Preheat oven 400.
- 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.
- Continue with next layer. Do three times.
- Top layer should be the marinara sauce.
- Sprinkle with bread crumbs and more basil.
- 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 | Print |
Recipe type: Easy Marinara Sauce
Recipe By: Alice Morrow
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
- If you do not have marinara sauce, you can do the following.
- In large skillet, heat olive oil.
- Add onions and garlic and cook for 5 minutes.
- Crush the whole tomatoes with your hands and put into skillet. Simmer and stir until thicken, about 20-25 minutes.
- Puree in food processor or with hand held immersion blender. Season to taste.
- Heat a heavy bottomed pot. When it gets hot, add olive oil and garlic.
- Cook until garlic is soft, not brown.
- Add anchovies, anchovy oil, basil, oregano, red pepper flakes and seasonings. Stir for 30 seconds until anchovies break up.
- 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.
- 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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