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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cans (28 fl oz) | tomatoes canned, whole | 2 | tablespoons | olive oil | 1 | medium (2-1/2\" dia) | Onion, finely chopped | 2 | cloves | garlic minced | 1/2 | teaspoon | oregano, dried | 8 | fliud ounces | red wine, dry, ie. Merlot or Chianti | 3 | tablespoons | fresh basil, chopped | 1 | tablespoon | olive oil, extra virgin | 1 | teaspoon | salt, to taste | 1 | teaspoon | black pepper, to taste | 2 | tablespoons | sugar, to taste | 2 | tablespoons | Oil, vegetable, sunflower or any frying oil | 3 | eggplant, peeled (yield from 1-1/4 lb) | Eggplant (Slice 1/4\" Thick), sliced lengthwise | 1 | cup | all-purpose flour, unbleached | 4 | large | eggs | 1 | cup | Italian seasoned bread crumbs | 4 | cups | Marinara sauce | 16 | ounces | mozzarella cheese, dry | 4 | ounces | romano cheese grated |
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Steps
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Sequence
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Step
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| | 1 | Marinara Sauce
Pour the tomatoes and the juice into a strainer set over a large bowl. Open the tomatoes with your hands and remove and discard the fibrous cores.
Let the tomatoes drain the excess liquid for about 5 minutes.
Remove 3/4 cup of the tomatoes from the strainer and set aside.
Reserve 2 1/2 cups of the tomato juice and discard the remainder. | | 2 | heat the olive oil in a large skillet over medium heat until shimmering.
Add the onion and cook, stirring occasionally until softened and golden around the edges, 6 - 8 minutes.
Add the garlic and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. | | 3 | Add the tomatoes from the strainer and increase the heat to medium-high.
Cook, stirring every minute, until the liquid has evaporated and the tomatoes begin to stick to the bottom of the pan and a brown fond forms around the edges, 10 - 12 minutes.
Add the wine and cook until thick and syrupy, about 1 minute.
Add the reserved tomato juice and bring to a simmer; reduce the heat to medium and cook, stirring occasionally and loosening the browned bits, until the sauce is thick, 8 - 10 minutes. | | 4 | Transfer the sauce to a food processor (or to a saucepan and use an immersion blender), add the reserved tomatoes; process until slightly chunky.
Return the sauce to the skillet and add the basil, salt, pepper and sugar to taste. | | 5 | Preheat the oven to 350 degrees.
Heat the vegetable oil in a large pan or Dutch oven. | | 6 | Peel the eggplant and slice into 1/4" slices. Coat each slice of the eggplant with the flour.
In a separate bowl beat the eggs and dip the eggplant into the egg to coat both sides.
Take the eggplant and dip in the breadcrumbs to coat both sides. | | 8 | Place in the oven and cook for 20 - 25 minutes, until the cheese is melted and the sauce is bubbly. |
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