Eggplant Neapolitan

 

Marinara  Sauce

8 Tomatoes, cut in half

1/2 Sweet Onion, cut in large pieces

5-6 Garlic Cloves

1 Serrano Chili

2 tablespoons Extra Virgin Olive Oil

6-7 Basil Leaves

Salt, Pepper, to taste

 

Preheat an oven to 425 degrees F.  Drizzle veggies with olive oil and season with salt and pepper, toss to coat.  Roast for 25 minutes.  Cool off for 10 minutes.  Blend in the food processor.  Add a pinch of salt and fresh basil and process for another 30 seconds, or until basil is all chopped.  Store in an air-tight container up to seven days in a refrigerator. 

Makes about 3 cups.

 Eggplant Neapolitan

1 Eggplant, sliced into 1/2 inch slices

1 1/2 cups Marinara Sauce

1 Large Mozzarella Ball, sliced

Salt, Pepper, to taste

4-5 leaves Fresh Basil

4 tablespoons Extra Virgin Olive Oil

Preheat BBQ grill to medium-high heat.  Brush eggplant slices with 2 tablespoons of olive oil and season with salt and pepper on both sides.  Grill for about ten minutes, flipping once.

Preheat an oven to 400 degrees F.  Pour 1/2 cup marinara sauce in a backing dish.  Layer grilled slices of eggplant one on top of another.  Pour the rest of the sauce over the eggplant and top with mozzarella slices.  Season with fresh black pepper and a pinch of salt.

 

Bake for about 18 minutes.  Turn on a broiler, and broil for about 2 minutes, or until cheese is bubbly.

Let the eggplant rest for about ten minutes.  To serve, drizzle with some extra virgin olive oil and top with fresh basil.

Serves 2.

*Would go perfect with some fresh bread and a glass of Pinot Noir.