Eggplant Parmesan
Serves: 8-10
Ingredients
3 eggplant, sliced into medallions
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups charred tomato fennel sauce, divided (see recipe below)
1 (8 ounce) package mozzarella cheese, shredded and divided
1 (8 ounce) fresh mozzarella ball, sliced
1/2 cup grated Parmesan cheese, divided
3 tablespoons fresh basil, julienned
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the fresh mozzarella slices.
- Bake in preheated oven for 35 minutes, or until golden brown. Sprinkle basil on top.
Charred Tomato Sauce with Fennel
Yields: 20 ounces
Ingredients
6-8 paste tomatoes, cut into large chunks
2 whole, peeled cloves garlic
1 large sprig oregano, about 1 tablespoon, de-stemmed
1/2 large onion, cut into chunks
1 large carrot, cut into chunks
2 teaspoons fennel seed
4 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon pepper
1 cup basil
3/4 cup Parmesan cheese, grated
Method
Preheat grill to medium high heat. Or, oven to 400 degrees F.
- In two large aluminum roasting pans equally distribute and combine tomatoes, garlic, oregano, onion, carrot and fennel. Drizzle with olive oil. Add salt and pepper. Toss to combine and coat vegetables well.
- Place roasting pan directly on grill or in oven.
- Roast for about 15-20 minutes, stirring occasionally.
- When vegetables start to caramelize and the edges turn black, remove from grill Or bake in a hot oven for about 20-25 minutes, or until edges caramelize and turn golden brown.
- Place grilled tomato mixture in a blender or food processor; let steam escape through feed chute. Add basil and Parmesan cheese. Run on high speed until well combined. Use immediately or chill well then place into freezer safe containers for up to 1 year.