Tuesday, November 24, 2015

Cheesy Baked Eggplant with Red Wine Tomato Sauce




2 Large Eggplants

Sea Salt

3/4 cup Grated Mozzarella

1/2 cup Crumbled Gorgonzola Cheese


2 Tbs Olive Oil

2 Small Onions, minced

2 Bay Leaves

1/2 tsp dried Thyme

1 tsp dried Oregano

1/2 tsp Red Pepper Flakes

3 Garlic Cloves, minced

1 Cup Dry Red Wine (I used Cabernet Sauvignon)

1-28oz Can Crushed Tomatoes

1/2 tsp Sea Salt

Black Pepper



Slice the eggplant into slabs about 3/4 in thick (skin on or off, doesn't matter).  Arrange single layer on a baking sheet and sprinkle with salt.  Let stand for about 30 minutes, then blot to remove as much moisture as possible.  Brush both sides of the eggplant with olive oil and season with salt and pepper.  Bake at 425 degrees for about 20 minutes, or until bottom side is browned. Turn over and continue baking until the other side is browned, then remove from oven.

Reduce oven to 375 degrees.  Prepare your sauce in a large skillet.  Add oil, onions, herbs, and red pepper flakes.  Cook over medium heat for about 15 minutes, stirring often.  Add your garlic and cook 1-2 more minutes.  Raise heat and add wine and 1/2 cup of water.  Simmer until reduced by half.  Add tomatoes and salt and let simmer about half an hour until your sauce has thickened.  Season with salt and pepper to taste.image

Top eggplant with cheeses and heat in oven at 375 degrees until cheese melts.  Remove from oven and plate your eggplant. Top with your homemade sauce and ENJOY!

Original recipe can be found here in my favorite cookbook: http://deborahmadison.com/vegetarian-cooking-for-everyone/

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