ALICE’S VERSION OF CAPRI’S LEMONY PASTA1 lb. favorite pasta2 dozen extra large shrimp (peeled and…
Crispy Breadcrumb Topped Eggplant Wheels with Marinara Sauce and Shrimp
| Crispy Breadcrumb Topped Eggplant Wheels with Marinara Sauce and Shrimp | Print |
Recipe By: Alice Morrow
Crispy Breadcrumb Topped Eggplant Wheels with Marinara Sauce and Shrimp
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
- 1. If you do not have marinara sauce, you can do the following. In large skillet, heat olive oil.
- 2. Add onions and garlic and cook for 5 minutes.
- 3. Crush the whole tomatoes with your hands and put into skillet. Simmer and stir until thicken, about 20-25 minutes.
- 4. Puree in food processor or with hand held immersion blender. Season to taste.
- 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 crabmeat on top for added flair.
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