Skillet Eggplant Marinara Recipes

EGGPLANT MARINARA SAUCE

Steps:

• Bring a large pot of water to a boil over high heat
• Once boiling, add salt and the penne and cook the pasta until al dente according to package directions
• Preheat a skillet over medium-high heat
• Add the onions and garlic and cook until soft, about 5 minutes
• While the onions and garlic are cooking, scoop the eggplant flesh from the skin and mash with a fork in a bowl
• Add the mashed eggplant to the skillet with the onions and garlic
• Season with salt and pepper
• Add the crushed tomatoes and the torn basil
• Add the penne to the skillet along with the Parmigiano Reggiano and mix thoroughly to combine
• To roast the eggplant: Preheat oven to 400F
• Cut eggplants in half, drizzle with a little EVOO and a sprinkle of salt and pepper
• Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown
• Remove from the oven and let cool

EASY RICOTTA EGGPLANT MOZZARELLA MARINARA BAKE

Steps:

• Set oven to 350 degrees.
• Lightly grease a baking sheet.
• Place flour in a shallow bowl.
• Place the slightly beaten eggs in another bowl.
• Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
• Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
• Up to this point you can cover the slices and refrigerate to finish later.
• Heat oil in a large skillet.
• Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
• Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
• Repeat with remaining slices.
• Spread about 2-3 tablespoons ricotta cheese over each eggplant.
• Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
• Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.