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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Suggested by Sunset Facebook fan Eve Lynch. Ingredients:
1/4 cup olive oil, divided |
1/2 onion, chopped |
2 large garlic cloves, minced |
1/2 cup dry red wine, such as cabernet sauvignon |
1 can (28 oz.) crushed tomatoes |
1 teaspoon kosher salt |
1 teaspoon sugar |
1/2 teaspoon black pepper |
1/2 teaspoon red chile flakes |
1 large eggplant (about 1 1/2 lbs.), cut lengthwise into 8 slices (1/2 in. thick) |
8 ounces water-packed fresh mozzarella cheese, cut into 8 slices |
1/2 cup fresh oregano |
1/2 cup torn basil leaves |
1/2 cup crushed croutons |
Directions:
1. Set an oven rack in highest position and preheat oven to 350°. Heat 2 tbsp. oil in a 4-qt. saucepan over medium heat. Add onion and garlic; cook until translucent, about 4 minutes. Add wine and let reduce by half, 5 minutes. Stir in tomatoes, salt, sugar, pepper, and chile flakes and simmer, stirring often, until very thick, 20 minutes.
2. Lay eggplant slices meanwhile on a greased broiler pan (they can overlap). Cover with foil. Bake until steamy and softened, 20 minutes. Uncover; brush with 1 tbsp. oil. Broil until starting to brown, then turn over and brush with remaining oil. Broil until lightly browned, 8 minutes total.
3. Put an eggplant slice on an oven-safe plate (leave broiler on). Top with 1/4 cup tomato sauce. Lay another slice of eggplant across first and spoon more sauce on top. Top with 2 slices cheese. Repeat layering on 3 more plates.
4. Broil 2 plates at a time just to melt cheese, about 2 minutes. Sprinkle each plate with about 2 tbsp. each mixed herbs and croutons. Serve with remaining sauce.
5. Note: Nutritional analysis is per serving.
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