What pairs better with wine than eggplant parmesan? Marinara made with Old Soul Cabernet Sauvignon. We combined two of our favorite things and now you need to try it.
August 17, 2021
Posted In Recipes
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- 2 large cans whole or chopped tomatoes or 3 lb fresh plum tomatoes
- 7-10 cloves of garlic
- 3 tbsp olive oil
- 1/3 cup fresh basil, finely chopped
- 2/3 teaspoon red pepper flakees
- salt and pepper to taste
- 1/2 cup Old Soul Cabernet Sauvignon
Eggplant Parmesan (by The Stay at Home Chef)
- 3 medium eggplants
- 1 teaspoon salt
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1 cup panko bread crumbs
- 1 cup Italian style bread crumbs
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- 8 ounces fresh mozzarella sliced
- ¼ cup chopped fresh basil
- 1/2 cup freshly grated parmesan cheese
Directions for Marinara
Crush tomatoes from with hands in a large bowl. Set aside and fry garlic until fragrant.
Add tomatoes, wine, and other ingredients once garlic is fragrant. Let simmer for about 30 minutes.
Adjust seasonings to your liking.
Directions for Eggplant Parmesan (by The Stay at Home Chef)
Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets
Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
Spread 2 tablespoons of marinara into the bottom of a lightly greased 9×13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.