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eggplants olive oil salt cremini mushrooms garlic freshly chopped thyme milk Ricotta cheese eggs Parmesan oregano s Marinara Sauce garlic salt extra-virgin olive oil onion carrots tomato paste fresh basil freshly picked oregano tomatoes
Viewed: 16 - Published at: 3 months agoIngredients
- 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
- 5 tablespoons olive oil, divided plus more for baking dish
- Coarse salt and freshly ground black pepper
- 1 cup thinly sliced cremini mushrooms
- 2 garlic cloves, minced
- 1 tablespoon freshly chopped thyme leaves
- 1 (15-ounce) container whole milk ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan, divided
- 2 tablespoons freshly chopped oregano leaves
- 2 cups Nona's Marinara Sauce, recipe follows
- 5 cloves garlic
- Coarse salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 tablespoons tomato paste
- 1 cup fresh basil leaves
- 2 tablespoons freshly picked oregano leaves
- 1 (28-ounce) can crushed tomatoes
Method
- Preheat oven to 400 degrees F.
- Arrange sliced eggplant in a single layer on 2 sheet pans.
- Brush on both sides using 3 tablespoons of oil and season with salt and pepper.
- Roast the eggplant until it is soft and golden.
- Turn slices halfway through, about 25 minutes.
- Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms.
- Saute until soft for about 7 minutes.
- Add the minced garlic and chopped thyme.
- Cook for another 2 minutes.
- Once the mushrooms are cooked remove and set aside to cool.
- In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper.
- Mix well.
- Brush an 8-inch baking dish with oil.
- Spread half of the marinara sauce on the bottom of the prepared baking dish.
- Lay 4 slices on top followed by the ricotta mixture.
- Lay another 4 slices of eggplant and finish with marinara sauce.
- Top with the remaining 1/2 cup Parmesan.
- Bake until golden brown, at 350 degrees, for 30 minutes.
- Preheat the oven to 400 degrees F.
- Peel 5 cloves garlic and place them in a square of foil.
- Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil.
- Wrap up the foil and place it directly on the oven rack.
- (Be sure that the foil packet is secure so no oil will leak out.)
- Roast the garlic until it's brown and tender, about 25 minutes.
- Allow to cool enough to touch and squeeze the garlic from the skins.
- Set aside.
- Saute onions and carrots with the oil in a medium saucepan.
- Add tomato paste and stir well.
- This will cook off the tomato paste and give a nice orangy color.
- Cook for about 10 minutes.
- When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated.
- Pour in the tomatoes.
- Fill the empty can with water and add it to the pan.
- Bring to a boil then lower the heat to a simmer.
- Simmer for 1 hour, uncovered.
- Stir occasionally.
- Once sauce is ready carefully pour it into the food processor and puree until smooth.
- - Pour into ice cube trays and freeze for future use.
- By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.
- - Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.
- Yield: 3 cups
