Eggplant Marinara

Serve eggplant marinara hot cold or in between. Roasted Eggplant with Marinara Sauce is a very tasty eggplant dish that could be considered an eggplant sandwich that even non-eggplant eaters seem to enjoy.

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Cover the pan with foil and bake for 3½ hours.

Eggplant marinara. You may use other herbs like oregano if you prefer. Homemade Marinara Homemade Butter Italian Dishes Italian Recipes My Favorite Food Favorite Recipes Cooking Tips Cooking Recipes Salad Sauce. Nestle a single layer of eggplant slices into the sauce sprinkle with salt and pepper and give the eggplant a good coating of Pecorino.

About 1 hour before serving add raisins pimiento pine nuts and oil to eggplant. Cover and refrigerate at least 2 hours or overnight stirring occasionally. Baked Eggplant Marinara Sandwich Blissful Basil marinara sauce whole wheat flour salt crushed red pepper almond milk and 9 more Skinny Baked Eggplant Bruschetta The Two Bite Club eggplant eggs salt olive oil fresh oregano pepper Parmesan cheese and 8 more.

How to Make Eggplant with Marinara Sauce. This step is very. Wash the eggplant and cut it into ½ inch-thick circles.

Next dredge them in the egg and milk mixture and allow the excess liquid to drip off and finally coat them on both sides in. Preheat oven to 400F. For a nice gooey and smooth texture.

Or your favorite tomato sauce works too. In medium-size bowl whisk together vinegar basil oregano sugar pepper salt and garlic. Repeat until all the ingredients are used-sauce eggplant Pecorino-finishing with a layer of cheese.

Sprinkle eggplant with salt and pepper. 23 tbsp Olive oil 1 eggplant unpeeled approx 1-14 lb Eggplant 14 tsp Salt 14 tsp Pepper 2 cloves minced Garlic 2 tbsp chopped Basil 1 12 cup Bread crumbs 1 large Egg 34 cup Parmesan cheese 1 tbsp Parsley 3 cup Pasta sauce 12 cup Ricotta cheese. First slice the eggplant then salt it on both sides and place it in a strainer for 10 minutes or so which will help to absorb some of the moisture.

Drain eggplant in colander. Heat 2 tablespoons oil in large skillet over medium-high heat. First dip the eggplant slices in the flour mixture and cover both sides.

Add eggplant cover and simmer 5 minutes. Learn about Eggplant Hints 8.

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