Wednesday, May 14, 2014

Deep Dish Parmesan & A Marinara Sauce Recipe

Tonight's dinner was another of my favorite recipes. Deep Dish Parmesan from I made this for the first time back in September. I remember Chris enjoyed the meal so I decided to make it again. The Marinara Sauce is an old family recipe... Well, at least I think it is. A couple of weeks ago I made the Ricotta Cavatelli which was my great grandmother's recipe. At the end of the article was the my mother's cousin, Josephine Signor's Marinara Sauce recipe. I am hoping it was a recipe she may have gotten from her mother. Even it is not an old family recipe it is an amazing sauce. I am sure the white wine has something to do with it. The recipe is posted after the Eggplant recipe.

From, Deep-Dish Eggplant Parmesan

2 medium eggplants (cut into 1/4-inch slices)
1/4 cup plus 2 tablespoons olive oil
kosher salt and black pepper
3 cups marinara sauce
12 ounces fresh mozzarella, sliced
1/3 cup grated Parmesan (about 2 ounces)
1/4 cup panko bread crumbs

Heat oven to 400° F. On 2 rimmed baking sheets, brush the eggplants with 1/4 cup of the oil; season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Bake until tender, 20 to 25 minutes.

Spread 1 cup of the marinara in the bottom of an 8-inch baking dish. Top with half the eggplant, half the mozzarella, and half the Parmesan. Repeat, ending with the last cup of marinara. Top with the bread crumbs.

Bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes.

Josephine Signor's Marinara Sauce

3 tablespoons extra-virgin olive oil
6 large cloves garlic, cut into slices
1 small yellow onion, coarsely chopped
35-ounce can whole peeled San Marzano tomatoes in juice, squeezed with your hands to crush
½ cup white wine
10 leaves fresh basil
¼ cup Italian flat-leaf parsley
1 bay leaf
Sea salt and pepper to taste

Heat the oil in a large pot over medium heat. Add the garlic and the onion. Cover and cook, stirring occasionally for 7-10 minutes, or until the garlic and onions are lightly browned, but not burned. Add remaining ingredients and stir well to mix. Cover and cook at a medium boil, stirring occasionally for about 20-25 minutes, or until the sauce reduces slightly. Remove bay leaf. Taste for seasonings. Makes about 5 cups.

1 comment:

Catherine said...

Looks great Lucia. blessings, Catherine