Baked Eggplant Marinara

Baked Eggplant Marinara
Baked Eggplant Marinara

Baked Eggplant Marinara. So you have some marinara sauce leftover, and you’re off the carbs for the rest of the week. You think about what to do with the sauce… Then, eggplants come to mind, because they’re in season, and voilà! Let’s have some Baked Eggplant Marinara for dinner. I took my inspiration from the Love & Lemons cookbook, with Jeanine’s Crispy Baked Eggplant. I streamlined the breading part, to make it simpler, and I subbed my marinara where Jeanine asks for a can of diced tomatoes. Feel free to just use the can of tomatoes instead if you don’t have some marinara. It therefore makes for a quick and easy dish that even omnivores will love!

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Baked Eggplant Marinara

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large eggplant (or 34 smaller ones), cut into 1/4″ rounds
  • 1/2 cup non-dairy milk
  • 2 teaspoons cornstarch
  • Olive oil, for drizzling
  • 2 cups marinara sauce, divided
  • 1/3 cup fresh basil, leaves torn

For the Breading:

  • 3/4 cup panko bread crumbs
  • 1/2 cup hemp seeds
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh oregano, minced
  • 1/2 teaspoon red pepper flakes
  • Sea salt and pepper, to taste

Instructions

Preheat your oven to 400°. Sprinkle the eggplant slices with a little bit of salt and let rest, on a paper towel while you prep your other things. Pat dry regularly.

To make the breading, mix all ingredients together in a shallow bowl. In another shallow bowl, mix the milk and the cornstarch.

Oil a 9×13″ roasting pan with olive oil. Add 1 1/2 cup marinara sauce to the bottom of the pan. Spread evenly. Dip each eggplant slice in the milk and cornstarch mixture. After shaking off excess liquid, dip the slices in the breading. Place in the roasting pan, overlapping the slices slightly. Drizzle with olive oil. Cover and bake for 15 minutes. Uncover and bake for another 18 minutes, until the eggplant is crispy and the breading is golden. Once ready, top with the fresh basil and serve with the half cup marinara on the side. Bon appétit!

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Aubergines marinara au four

  • Author: Karine K

Ingredients

Scale
  • 1 grosse aubergine (ou 3 à 4 petites), coupée en rondelle de 1/4 pouce
  • 1/2 tasse de lait d’avoine
  • 2 c. à thé de fécule de maïs
  • Filet d’huile d’olive
  • 2 tasses de sauce marinara
  • 1/3 tasse de basilic frais, haché

Pour la panure:

  • 3/4 tasse de chapelure panko
  • 1/2 tasse de graines de chanvre
  • 2 c. à soupe de levure alimentaire
  • 1 c. à thé d’origan frais, émincé
  • 1/2 c. à thé de flocons de chili
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 400°. Saupoudrer les tranches d’aubergine avec un peu de sel de mer et laisser reposer, sur du papier essuie-tout, pendant que vous préparez le reste des ingrédients. Éponger régulièrement.

Pour faire la panure, mélanger tous les ingrédients dans un bol peu profond. Dans un autre bol peu profond, mélanger le lait d’avoine et la fécule de maïs.

Graisser un moule allant au four de 9×13 avec de l’huile d’olive. Ajouter 1 1/2 tasse de sauce marinara dans le fond du moule. Étendre. Tremper les tranches d’aubergine dans le lait, suivi de la panure. Placer dans le moule, en superposant légèrement les tranches. Arroser d’un filet d’huile d’olive. Couvrir de papier aluminium et cuire au four pendant 15 minutes. Retirer le papier aluminium et cuire pour 18 à 20 minutes de plus, jusqu’à ce que les aubergines soient croustillantes et que la panure soit dorée. Retirer du four, garnir de basilic frais et de sauce marinara. Bon appétit!

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Grape or Cherry Tomato Marinara

Grape or Cherry Tomato Marinara
Grape or Cherry Tomato Marinara

The trick for this Grape or Cherry Marinara is to get the very best and sweetest grape or cherry tomatoes you can find. I try to get mine at the farmer’s market, and oh my! This makes a tomato sauce that tastes like candy. I also put a ton of garlic in my marinara, because garlic is my thing. You can always cut on some of the garlic and add some heat too with fresh chile or red pepper flakes. The goal is to let it simmer gently, for a while. You’ll end up with a very sweet and rich sauce. And you’ll end up eating it with a spoon, without pasta!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Grape or Cherry Tomato Marinara

  • Author: Karine K

Ingredients

Scale
  • 1/3 cup good olive oil
  • Grape tomatoes (I get the equivalent of 3 pints from the farmer’s market)
  • 3/4 of a whole head of garlic (minced)
  • Fresh basil, torn, to taste
  • Sea salt and pepper, to taste

Instructions

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin.

In large skillet (with a lid), heat up the oil over medium heat. Add the tomatoes, salt and pepper, and mix well to coat all the tomatoes. Add half of the garlic and some basil sprigs, and mix well. Put the lid on, reduced the heat to low and let simmer gently until the tomatoes start to burst open, maybe 5-10 minutes depending on the thickness of the tomatoes skin. 

Remove the lid, put the heat to medium-low, add the rest of the garlic and more basil. Taste and adjust for salt and pepper, and continue simmering, uncovered, until the sauce is thick and sweet, about 30 minutes. Taste and adjust seasonings. Enjoy with your favorite pasta or zucchini noodles. Bon appétit!

Notes

I like my sauce chunky, but feel free to use an immersion blender to smooth out the texture and get rid of any pieces of tomato skin left behind.

Keywords: tomato, marinara

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Marinara de tomates cerises

  • Author: Karine K

Ingredients

Scale
  • 1/3 tasse d’huile d’olive
  • 3 pintes de tomates cerises
  • 10 gousses d’ail (émincées)
  • Basilic frais, haché, au goût
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, chauffer l’huile d’olive à feu moyen. Ajouter les tomates, le sel de mer et le poivre, et bien remuer. Ajouter la moitié de l’ail et des feuilles de basilic. Remuer, couvrir, réduire à feu doux, et laisser mijoter doucement jusqu’à ce que les tomates commencent à percer, environ 5 à 10 minutes, selon l’épaisseur de la peau des tomates.

Retirer le couvercle, monter le feu à moyen-bas, ajouter le reste de l’ail et plus de basilic. Goûter et ajuster les assaisonnements. Continuer de mijoter jusqu’à ce que la sauce soit épaisse et sucrée, environ 30 minutes. Goûter à nouveau et ajuster les assaisonnements. Bon appétit!

Keywords: tomates, marinara

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