Inspired Cooking : continued
• Start your red wine marinara sauce if making from scratch ( recipe provided )
• Pat down the eggplant to remove any liquid . Drizzle both sides with olive oil . Season with salt and pepper . Arrange on prepared baking sheets .
• Par-cook ( roast ) eggplant for 20-25 mins or until eggplant is halfway cooked and slightly browned . ( TIP : DO NOT SKIP THIS STEP !) Miss this step and your eggplant parmesan will take forever to bake !
• While roasting the eggplant , prepare your toppings . In a small bowl mix together 2 tablespoons olive oil , Parmesan cheese , panko , half of the fresh oregano ( stems removed ), and parsley . Add salt and pepper .
Drop heat to low . Stir in tomatoes , herbs , chili flakes , salt and pepper . Cover and simmer for 30 minutes . If you prefer a smooth sauce rather than chunky , use your immersion blender to blend to desired consistency . I let my sauce simmer halfway , blend , then finish simmer .
Use your amazing sauce as directed to complete your Eggplant Parmesan Bake .
Putting it all together Spread 1 cup of marinara sauce on the bottom of a 9 inch x 13 inch casserole dish or a large cast iron skillet . ( I ' ve used both ). Cooking in cast iron may take 10-12 mins longer . However , there is something about cooking in a cast iron skillet that just draws me in . Arrange the eggplant , tomatoes , shredded mozzarella , and herbs , slightly overlapping , in a domino effect .
Pour remaining sauce over the entire dish and cover with foil . Bake for about 30 mins . Remove foil , cheese should be melted into a bubbling goodness . Sprinkle with your panko / cheese mixture and return to the oven uncovered for an additional 10 mins , or until you see a light golden colored crispy top . Let cool for 10 mins before serving .
Plate up and garnish with fresh herbs and a little more cheese please ! Serve with your favorite salad or some toasty bread . Now , relax and enjoy your Eggplant Parmesan Bake with those you love !
Red Wine Marinara
Prep 15 minutes Cook 30 minutes Yield 3.5 cups
Margie Morelos-Galvan earned her degree in Culinary Arts and Hospitality Management at Cabrillo College ( Aptos CA ). She received her culinary and catering training at Session House ( Aptos , CA ), and has served as catering chef , The Grove ( Hollister , CA ), and private and special events chef , Rosewood Cordevalle ( San Martin , CA ). She founded her company , California Inspirations ( Gilroy CA ) in 2018 , and has been voted Best Caterer - Gilroy ’ s Best of 2022 and 2023 . Contact Margie at : californiainspirations . net / 408-310-8718
1 tablespoon olive oil 1 cup chopped yellow onion 2 tsp minced garlic 2-3 sprigs of Fresh oregano 4-5 stems of basil 1 / 2 cup of red wine 1 28-ounce can San Marzano tomatoes 2 tablespoons tomato paste ( optional ) 1 tsp red chili flakes Salt and pepper to taste
Heat oil in a skillet over medium heat . Add onion , saute until translucent , 5-8 minutes . Add garlic and cook for 1 more minute .
Add red wine and turn the heat to high , reduce wine to half . ( approx . 3-4 minutes ). Serve yourself another glass of wine – for quality control purposes .
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