Crispy Breadcrumb Topped Layered Eggplant Wheels with Marinara Sauce
Recipe By: Alice Morrow
Recipe type: Easy Marinara Sauce
- 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
- 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.
*****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/
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