Eggplant Marinara Sauce

Flip the eggplant slices then reverse the trays and finish baking for 5 minutes or until tender. Preheat a skillet over medium-high heat.

Roasted Eggplant With Marinara Sauce Recipe Whats Cooking America

Cook and stir eggplant and zucchini in the hot oil until browned about 5 minutes.

Eggplant marinara sauce. Heat olive oil in a pot over medium-high heat. Bake for 20-25 minutes or until the cheese is bubbly and browned. Lay half of the baked eggplant rounds in a single layer over the sauce then top with 1 12 cups of marinara sauce followed by 1 cup of mozzarella and 12 cup of parmesan.

It took me 2 batches to cook entire eggplant so I used 3 tablespoons each batch Once butter is melted add eggplant. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. In a large oven safe baking dish 13x9 coat the bottom with a thin layer of the marinara sauce.

Spread the marinara sauce over the eggplant and arrange the hard-cooked egg slices on top. Nestle eggplant slices into pan its fine if they are touching. Season all of the eggplant liberally with kosher salt and several grinds of black pepper.

Transfer to prepared sheet. Add 4 eggplant rounds to skillet. Be sure to knock off all excess in each step.

Layer the remaining eggplant rounds marinara sauce and cheeses in the baking dish. Stir in 12 cup tomato sauce. How to Make It.

Cook until golden brown about 5 minutes per side. Top with torn muenster slices then a leaf of basil. Add the mashed eggplant to the skillet with the onions.

While the onions and garlic are cooking scoop the eggplant flesh from the skin and mash with a fork in a bowl. In a 12- by 15-inch baking pan mix eggplant with 2 tablespoons oil 1 tablespoon garlic 14 teaspoon salt and 14 teaspoon pepper. Next add the fried eggplant top with sauce and cover with some of the shredded cheese.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Stir in crushed tomatoes crushed red pepper and Italian seasoning. Fifteen minutes before serving cover marinara mixture with mozzarella cheese.

In a shallow baking pan spread about 12 cup marinara sauce on the bottom of the pan. Cover and let simmer on low for at least 1 hour or up to 3 hours. Add butter and let melt.

Coat eggplant rounds with flour then eggs then breadcrumb mixture patting to adhere. Slide the trays into the oven and bake for 10 minutes. Put a dollop of marinara sauce onto each eggplant slice.

Add the onions and garlic and cook until soft about 5 minutes. Season with garlic salt and oregano. Bake in a 400 regular or convection.

In a large ovenproof skillet spoon a bit of the marinara sauce. Arrange half of the eggplant slices in the dish overlapping them slightly. Dredge eggplant into crumb mixture then into egg then back into crumb mixture.

Add 4 eggplant rounds to skillet. Heat large thick bottomed pan on med to med-high heat.

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