this weeks haul
Cherry Tomatoes
Tomatoes
Potatoes
Eggplant
Peppers
Cucumbers
Melon
Recipes
Eggplant Parmesan
Prep Time: 20minutes mins Cook Time: 40minutes mins Total Time: 1hour hr
Serves 6 to 8
Equipment
9x13-Inch Baking Dish
Ingredients
2 large eggplant, cut into ¼-inch thick rounds
2 eggs, beaten
¼ cup almond milk
1½ cups panko breadcrumbs
1¼ cup grated Parmesan cheese, divided
2 teaspoons oregano
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
½ teaspoon sea salt, more for sprinkling
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
28 ounces Marinara Sauce
2 large balls fresh mozzarella, thinly sliced
⅓ cup fresh basil leaves
Instructions
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
In a medium-sized shallow dish, whisk the eggs and almond milk.
In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
Remove from the oven and top with fresh basil.
Homemade Marinara Sauce
Homemade Marinara Sauce doesn't get any easier! This requires just a handful of ingredients and 20 minutes on the stove for a memorable Italian Marinara.
Prep Time: 5minutes mins
Cook Time: 20minutes mins
Total Time: 25minutes mins
2 Tbsp extra virgin olive oil
1/2 medium yellow onion, 1/2 cup chopped
3 garlic cloves, finely minced
28 oz crushed tomatoes
1/2 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground
1 Tbsp fresh basil, or parsley, finely minced, plus more to garnish
Instructions
Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.
Nutrition Per Serving
180kcal calories22g carbs5g protein10g
Comments