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EGGPLANT PARMESAN WITH SPINACH SALAD

from Amy Dalley
Marinara:
Ingredients:
3 garlic cloves, minced
3 tablespoons olive oil
1/2 cup onion finely chopped
3 large cans (14 OZ) diced tomatoes (use flavored ones if you want,
    with basil, oregano, or garlic)
2 tablespoons fresh basil, finely chopped or torn
Salt and pepper, to taste
 
Directions:
1.  Heat olive oil. Add onion, cook till softened. Add garlic. Cook for less than one minute, so that the garlic doesn't burn and turn bitter.

2.  Add tomatoes. Heat until bubbly and flavors blend, about 20 minutes. Remove from heat.

3.  Add basil, salt and pepper. Set aside.
Eggplant Parmesan:
Ingredients:
2 eggplant (medium size)
A touch of olive oil for light frying
Mozzarella cheese, shredded or grated (about 16 ounces, or more if you
    like cheese!)
Freshly grated Parmesan cheese (or you can buy it pre-grated for
    convenience)
Directions:
Preheat oven to 375.

1.  Lightly peel eggplant. Slice lengthwise about 1/4 inch thick. Salt and pepper each side.

2.  Lightly fry the eggplant slices until crispy on the outside.

3.  Lightly oil a large rectangular glass or ceramic dish. Layer beginning with half of the eggplant, then half of the marinara, then half of each of the cheeses. Repeat, ending with lots of cheese.

4.  Bake at 375 until bubbly and kind of crunchy on the top, about 25 minutes.
Spinach Salad:
Ingredients:
1 bag of baby spinach leaves
1 bunch of grapes (green or purple seedless)
Shredded Parmesan cheese
Sunflower kernels
Thick cut croutons
Seven Seas Italian (packet of dry ingredients)
Oil
Vinegar
Water


Directions:
Mix together above ingredients, and toss with dressing prepared according to package directions.