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Tuesday, September 6


Garlic, slivered
8 cloves
Oil, olive
1 tablespoon +
Tomatoes, whole San Marzano
28 ounces
1 cup
Red pepper flakes
Oregano, dried
¼ teaspoon
Zucchini, thinly sliced
1 medium
Squash, yellow, thinly sliced
1 medium
Eggplant, thinly sliced
1 medium
¼ cup
Parmesan, thinly grated  
¼ cup
  1. Preheat the oven to 375°F. 
  2. In a large saucepan over medium heat, heat the oil. 
  3. Add the garlic, and cook until fragrant, about 1 minute. 
  4. Add the tomatoes, rinse the can with the water and add as well. 
  5. Add the red pepper flakes, oregano, and salt. 
  6. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
  7. Puree with a handheld immersion blender. 
  8. Ladle 4-tablespoons marinara into the bottom of four small baking dishes. 
  9. Line the outer edge of each dish with zucchini, followed with squash, and then eggplant. 
  10. Sprinkle with panko, and then cheese. 
  11. Drizzle with oil. 
  12. Bake on a rimmed baking sheet until golden brown on top and the marinara is bubbling over the edges, about 20 to 30 minutes.

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