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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/crispy-breadcrumb-topped-layered-eggplant-wheels-with-marinara-sauce/