Epplant Parmesan In Fresh Tomato Basil Sauce Recipes

FRESH BASIL PASTA WITH EGGPLANT AND TOMATO

Steps:

• Make the pasta: Whisk both flours, the basil, both cheeses and 1 teaspoon salt in a large bowl. Whisk the milk, eggs and olive oil in a separate bowl, then pour into the flour mixture and stir with a fork until the dough comes together. Knead the dough on a floured surface with floured hands until smooth and elastic, about 5 minutes, adding more flour as needed so the dough is soft but not sticky. Wrap in plastic wrap; let rest at room temperature for 2 hours.
• Cut the dough into quarters. Working with one piece at a time (keep the rest wrapped in plastic), roll the dough through a pasta machine on the thickest setting. Continue rolling the dough through progressively thinner settings, dusting with flour as needed, until it is about 1/8 inch thick. Using a knife, cut the sheet of dough into 4-by-1/4-inch noodles. Dust the noodles with more flour, then scatter on a parchment-lined baking sheet. Repeat with the remaining dough. Cover the pasta with a kitchen towel and set aside until ready to cook or refrigerate up to 4 hours.
• Make the sauce: Preheat the oven to 450 degrees F. Toss the eggplant, 1/4 cup olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread on a baking sheet and roast, stirring once or twice, until tender and browned, 35 to 40 minutes. Remove to a plate and set aside.
• Meanwhile, heat 2 tablespoons olive oil with the garlic and red pepper flakes in a medium saucepan over medium heat. Cook until the garlic is tender and golden, about 4 minutes. Add the tomatoes, then add 1 cup water to the empty can and add to the saucepan. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, 35 to 40 minutes. Remove from the heat, stir in the chopped basil and season with salt and pepper.
• Bring a large pot of generously salted water to a boil. Add the pasta and cook until it floats to the top and is tender, 3 to 4 minutes. Reserve 1/2 cup cooking water; drain the pasta and return to the pot. Add the sauce and cook over medium heat, stirring, until coated, about 1 minute. Remove from the heat and stir in the remaining 2 tablespoons olive oil, three-quarters of the eggplant, the mozzarella and 1/4 cup torn basil. Add the reserved cooking water as needed to loosen. Transfer to a large shallow bowl. Top with the remaining eggplant and 1/4 cup torn basil; sprinkle with pecorino.

EGGPLANT TOMATO AND BASIL SAUCE

Steps:

• Heat a large frying pan over medium to high heat and add a splash of olive oil. Cook the anchovies, onion, capsicum, eggplant and garlic for 5-10 minutes stirring often, until soft and fragrant. If needed add a little extra drizzle of oil.
• Add tomatoes and white wine to pan and cover. Simmer over medium to low heat for 20-30 minutes, stirring occasionally.
• Remove from heat and stir through basil and olives and salt and pepper to taste.
• Serve over some pasta of choice with some freshly grated parmesan if desired.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

EGGPLANT PARMESAN WITH EASY HOMEMADE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
• Mix seasoned bread crumbs, 1/4 cup Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant slices with olive oil and press into bread crumb mixture to coat. Lay slices onto a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. Remove eggplant and reduce oven temperature to 375 degrees F (190 degrees C).
• Whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. Stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
• Place eggplant slices into prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. Let stand for 5 minutes before serving.

EPPLANT PARMESAN IN FRESH TOMATO BASIL SAUCE

Steps:

• Sprinkle the eggplant with salt, the set over a cookie rack with a baking sheet underneath to drain for about 30 minutes.
• While the eggplants are draining, make an X in the bottom of each tomato with a small sharp knife.
• Set a pot of boiling water over the stove and transfer the tomatoes in the pot; boil for 1 minute then set in a colinder to drain.
• When the tomatoes are cool enough to handle peel off the skins, then chop coarsley.
• Puree the fresh tomatoes in a blender for about 30 seconds.
• Heat about 4-5 tablespoons olive oil in a large heavy pot over medium heat, add in the onions and garlic with red pepper flakes; saute for about 5 minutes (the sauce can be made up to 2 days in advance and refrigerated).
• Add in the tomato puree with fresh chopped basil.
• Simmer uncovered for 1 hour (or more) or until slightly thickened, season with salt and pepper.
• Set oven to 375 desgrees (oven to second-lowest position).
• Grease a 13 x 9-inch baking dish.
• In a shallow bowl sift together flour with 1 teaspoon salt (I use seasoning salt) and black pepper to taste.
• Lightly beat eggs in another bowl.
• In a third bowl mix together the panko bread crumbs and 1/2 cup Parmesan cheese.
• Working with one slice of eggplant at a time, dredge first in flour shaking off any excess, then dip into the eggs, letting any excess eggs drip off, then dredge into the panko mixture until evenly coated.
• Repeat with remaining slices.
• Transfer the eggplant to sheets of waxed paper arranging in one layer.
• Heat 1-1/2 cups olive oil in a large deep skillet over medium high heat.
• Fry the eggplant slices until golden brown on both sides (if desired you can broil the eggplant instead of frying).
• Transfer to paper towels to drain.
• Spread about 1 cup of the cooked tomato sauce in the bottom of the baking dish.
• Arrange 1/3 of the eggplant slices in one layer over the sauce (overlapping slightly if necessary).
• Cover the eggplant with about 1/3 of the remaining sauce (about 1-1/2 cups).
• Then cover with 1/3 of the mozza slices.
• Continue layering with eggplant slices, sauce and mozza cheese.
• Sprinkle with 1 cup grated Parmesan cheese.
• Bake UNCOVERED until the cheese is melted and golden and the sauce is bubbling, about 30-40 minutes).
• Delicious!