Eggplant Parmesan with Amazing Marinara
Not to toot our own horn, but if you combine our fresh heirloom tomatoes and our Italian Seasoning mix and our fresh basil, you will have the most jaw-dropping flavored marinara of your life!
2 medium to large Eggplants
1/2 cup Flour
3 Eggs
1/4 cup Olive Oil
1 1/2 cups Italian flavored Breadcrumbs
Mariana Sauce:
3 lbs fresh Heirloom Tomatoes
2 TBSP Italian Seasoning
1/4 cup water
To prepare marinara: rough chop the heirloom tomatoes and place in saucepan with water and herb mix. Cook until tomatoes fall apart it begins to look like thick, chunky sauce, making sure to stir often (about thirty-forty minutes). Add to a blender or use stick blender to puree smooth.
Eggplants:
Slice eggplants 1/4 inch, sprinkle with sale on both sides and let the excess moisture "sweat" from the eggplants for a few minutes. While that happens, prepare three whisked eggs in one bowl, flour in one bowl, and bread crumbs in a third bowl.
Dip eggplant in flour, then eggs, then breadcrumbs. Place on a lightly oiled baking sheet and bake at 350 degrees for 25 minutes, or until golden brown, flipping halfway.
Place a generous amount of marinara in the bottom of a large casserole dish. Layer eggplant with both cheeses and marinara until dish is full, ending with marinara covered with cheese at the end.
Bake 400 degrees for 30 minutes uncovered, or until cheese is melted, brown, and bubbly. Top with fresh basil and oregano and enjoy!
2 medium to large Eggplants
1/2 cup Flour
3 Eggs
1/4 cup Olive Oil
1 1/2 cups Italian flavored Breadcrumbs
1 1/2 cups Mariana Sauce (recipe to follow)
1 lb Mozzarella Cheese
1/3 cup Parmesan Cheese
2 TBSP Fresh Basil, chopped
1 TBSP Italian Seasoning Mix
1 lb Mozzarella Cheese
1/3 cup Parmesan Cheese
2 TBSP Fresh Basil, chopped
1 TBSP Italian Seasoning Mix
Mariana Sauce:
3 lbs fresh Heirloom Tomatoes
2 TBSP Italian Seasoning
1/4 cup water
To prepare marinara: rough chop the heirloom tomatoes and place in saucepan with water and herb mix. Cook until tomatoes fall apart it begins to look like thick, chunky sauce, making sure to stir often (about thirty-forty minutes). Add to a blender or use stick blender to puree smooth.
Eggplants:
Slice eggplants 1/4 inch, sprinkle with sale on both sides and let the excess moisture "sweat" from the eggplants for a few minutes. While that happens, prepare three whisked eggs in one bowl, flour in one bowl, and bread crumbs in a third bowl.
Dip eggplant in flour, then eggs, then breadcrumbs. Place on a lightly oiled baking sheet and bake at 350 degrees for 25 minutes, or until golden brown, flipping halfway.
Place a generous amount of marinara in the bottom of a large casserole dish. Layer eggplant with both cheeses and marinara until dish is full, ending with marinara covered with cheese at the end.
Bake 400 degrees for 30 minutes uncovered, or until cheese is melted, brown, and bubbly. Top with fresh basil and oregano and enjoy!