Wednesday, May 18, 2016

Hollie’s Baked Eggplant with Marinara and Provolone

Nutrition facts for 6 servings


1 medium eggplant
2 T olive oil
1 onion, chopped
1 green bell pepper, chopped
1 fresh banana pepper chopped
8-10 cloves garlic, minced
1/4 cup balsamic vinegar
2 (14 oz) cans crushed tomatoes
1 t dried thyme
2 t dried oregano
1/2 t crushed red pepper
salt and fresh ground pepper to taste
6-8 fresh purple basil leaves, chopped (or regular basil is good too)
sliced provolone (enough to cover each slice of eggplant)


Cut the top and bottom off of the eggplant, then cut into 3/4-1 inch slices.

Generously salt the slices and set aside while you make the sauce.

Preheat oven to 375° F.

In a saucepan, heat the oil, onion, and peppers over medium heat, sauteing 5-7 minutes until very tender.

Add the minced garlic, and stir about 30 seconds until fragrant.

Deglaze the pan with the balsamic vinegar.

Add the crushed tomatoes, thyme, oregano, red pepper, salt and pepper, stir well and allow to come to a boil. Reduce heat to simmer, stirring occasionally.

Once the sauce is set to simmer, use paper towels to wipe the excess salt and liquid from the eggplant. Spray the bottom of a metal baking pan (not glass, as this will cook the bottom of the eggplants too fast) with non-stick spray.

Arrange slices in pan and bake at 375° F for 15-20 minutes, until almost (but not quite) fork tender.

While the eggplant bakes, taste sauce and adjust for salt. Simmer 10 minutes longer if additional seasoning was needed. Once the sauce is well-seasoned, remove from heat and stir in the chopped purple basil.

Once the eggplant is almost tender enough, remove from oven.

Top each slice with a generous amount of the sauce to cover, then a slice of provolone on each.

Return pan to oven, 5 minutes or so, until the cheese is melted and bubbly.

I always cook some pasta and serve it on the side, covered in the same marinara and some fresh Parmesan.

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