EGGPLANT PARMESAN

By KodiakDavis

Ingredients

• CHUNKY MARINARA SAUCE:
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion diced small
• 4-5 cloves garlic smashed and minced
• 1 28 oz. can Muir Glen Organic Crushed Tomatoes with Basil
• 1 14.5 oz. can diced tomatoes
• 2 shakes of red pepper flakes
• (optional) 1/2-3/4 cup vodka*
• (optional) 1/2- 3/4 cup red wine
• EGG PLANT:
• 1 medium eggplant (about 7 inches long)
• 1/3 cup milk
• 1 cup Italian or whole wheat bread crumbs
• 2 cups chunky marinara sauce
• 2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Details

Adapted from twosistersthatcook.wordpress.com

Preparation

Step 1

CHUNKY MARINARA SAUCE:

Add olive oil and butter to a Dutch oven on medium heat.
When warm, add onions and give them a good stir, coating them well.
Let the onions gently sizzle for 2-3 minutes, then stir in the garlic. Continue to cook the onions and garlic until the onions turn translucent, approximately 5-7 minutes. Do not allow them to brown.
Add crushed tomatoes, diced tomatoes, two shakes of red pepper flakes, stir and bring to a gentle bubbling simmer.
Now, here is where you make a decision about the optional ingredients. Add the vodka for a vodka marinara – or – add the wine if you like a rich tasting marinara. I haven’t tried adding both – for me – it’s one or the other.
Stir the option ingredient incorporating it into the sauce.
Heat on a gentle simmer, mostly covered, for 2 hours.
I leave about a 1/4 inch crack on my Dutch oven. This lets more steam release and helps cook down the sauce so it is nice and thick.
Stir the sauce about every 20 minutes, checking on its progress.
After 2 hours it is cooked down to a nice consistency.

EGG PLANT:

Preheat oven to 375 degrees Fahrenheit.
Lightly oil a large baking sheet.
Slice the eggplants into circles, about 1/3 inch thick.
Pour milk into shallow bowl and bread crumbs on to a lipped plate.
Dip each slice in the milk, moistening both sides.
Then, press onto bread crumbs ensuring both sides are thoroughly coated.
Place slices on the baking sheet and bake until tender about 25 minutes.
Spoon some marinara sauce, about 1/4 cup, on to the bottom of a deep casserole dish or 8 x 8 square baking pan.
Add a layer of eggplant slices and cover with more sauce.
Sprinkle some mozzarella over the sauce, then repeat the layering until you’ve reached the end of your eggplant slices.
Top the slices with the last bit of sauce and sprinkle with the parmesan cheese.
Bake uncovered at 375 degrees Fahrenheit for about 40 minutes.
Casserole should be bubbly and brown around the edges.
Remove from oven and let the the eggplant parmesan set for about 10 minutes before serving.