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Eggplant parm in a sweet basil marinara sauce with cheesy sundried tomato polenta

The perfect meal and oh my goodness, it hits the spot! Eggplant Parm in a sweet basil marinara sauce paired with cheesy sundried tomato polenta. So so delicious!💕


3 medium eggplants sliced to 1/4 inch lengthwise

1 cup flour

4 cloves garlic minced

1 onion diced fine

1 pinch chili flakes

1 bottle passata (I cheated and used the Classico sweet basil marinara sauce - and it worked great!)

1 cup grated cheese

Wash sliced eggplants in cold water and sprinkle with salt. Set aside for 20-30 minutes - it releases the bitterness out of the eggplant.

In a sauce pan, add olive oil and once heated through, add in the garlic. Toss until fragrant and then add in the diced onions and chili flakes. Saute until onions are softened. Add in the basil marinara sauce with a cup of water. Bring to a boil and then simmer for about 20 minutes.

While the sauce is cooking, fry the eggplants. Add olive oil to a frying pan. Toss eggplants in flour (I mixed in a little paprika to the flour mix) and fry until golden. Pat dry to remove excess oil.

Pre-heat the oven to 350 degrees. Meanwhile, layer sauce at the bottom of a flat oven safe dish. Top with eggplant, sauce and then cheese. Repeat until all ingredients are used up.

Loosely cover dish with foil and bake covered for 20 minutes. Remove cover and bake for another 10 to 15 minutes. Broil for 5 minutes and then let the eggplant parm rest for 10 minutes before serving.


Cheesy sundried tomato polenta

Bring about 2 cups of broth to a boil. Add in ground cornmeal and chopped up sundried tomatoes and stir often until cooked through - about 15 minutes. Remove from heat and add in grated cheese. Adjust salt. Serve and enjoy!

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