Eggplant Marinara Veggie Sauce Recipes

EGGPLANT AND TOMATO SAUCE

Steps:

• Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
• Add eggplant and cook about 3 minutes, until it begins to soften.
• Coarsely chop tomatoes and add them to the skillet along with the juices.
• Season with salt and pepper and simmer, uncovered about 15-20 minutes.
• Add fresh chopped herbs and serve over your favorite pasta.

SKILLET EGGPLANT MARINARA

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Slice the eggplant into 3/8 to 1/2-inch slices. In a small bowl, combine the olive oil and paprika. Place the eggplant slices on the baking sheets, splitting them evenly between the two sheets. Brush each side of the eggplant slices lightly with the paprika oil (if you need more oil at the end, add a another drizzle and stir in the remaining paprika). Season all of the eggplant liberally with kosher salt and several grinds of black pepper.
• Slide the trays into the oven and bake for 10 minutes. Flip the eggplant slices, then reverse the trays and finish baking for 5 minutes or until tender.
• In a large, ovenproof skillet, spoon a bit of the marinara sauce and spread in an even layer. Add an even layer of half of the eggplant slices, a bit of sauce, then half of the mozzarella and feta cheese. Add another layer of eggplant, then more sauce, then the remaining mozzarella cheese. Top with the remaining feta.
• Bake for 20 minutes until the cheese is melted and bubbling. Garnish with parsley and serve.

ROASTED PEPPER AND EGGPLANT MARINARA

Steps:

• Char the skins of sweet and hot peppers to black under a broiler with oven door slightly ajar, to prevent steam build up or place directly over stovetop flame. Cover the charred peppers and cool, peel, and seed. Reserve.
• Preheat the oven to 425 degrees F.
• Cut head garlic to expose the cloves, dress in extra-virgin olive oil and season with salt and pepper. Press the garlic into the chopped rosemary and coat the cut cloves. Wrap the garlic up in foil and roast 40 to 45 minutes, until soft but still moist.
• Halve the eggplant lengthwise and brush with extra-virgin olive oil. Season the eggplant with salt and pepper and place cut-side down on baking sheet and roast to very tender, 30 to 40 minutes. Cool the eggplant until easy to handle, then scoop the flesh away from skins and add to a food processor with roasted garlic and roasted sweet and hot peppers, then puree.
• In saucepan, heat the stock and tomatoes. If the tomatoes are whole, break them up. Stir in the eggplant-pepper mixture and add basil and oregano, salt, and pepper, to taste.
• Simmer sauce to combine flavors then cool and store for make-ahead meal.
• Reheat over medium heat.
• Boil long, curly pasta in salted water to al dente, toss the pasta with sauce and serve with cheese and a sprinkle fresh parsley.

EGGPLANT MARINARA SAUCE

Steps:

• Bring a large pot of water to a boil over high heat
• Once boiling, add salt and the penne and cook the pasta until al dente according to package directions
• Preheat a skillet over medium-high heat
• Add the onions and garlic and cook until soft, about 5 minutes
• While the onions and garlic are cooking, scoop the eggplant flesh from the skin and mash with a fork in a bowl
• Add the mashed eggplant to the skillet with the onions and garlic
• Season with salt and pepper
• Add the crushed tomatoes and the torn basil
• Add the penne to the skillet along with the Parmigiano Reggiano and mix thoroughly to combine
• To roast the eggplant: Preheat oven to 400F
• Cut eggplants in half, drizzle with a little EVOO and a sprinkle of salt and pepper
• Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown
• Remove from the oven and let cool

EGGPLANT PARMIGIANA WITH HOMEMADE MARINARA SAUCE

Steps:

• Bread and fry the eggplant: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
• Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry eggplant until golden, about 2 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
• Assemble the dish: Preheat oven to 375 degrees. Spread 1/2 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant on top, overlapping slightly. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella and 1/4 cup pecorino Romano. Repeat twice to form layers with eggplant, sauce, then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover, and bake until cheese melts, about 5 minutes more.