No. 1 : Quick Recipe
- *Calabrian Tomato Sauce
- 2 LBs Eggplant
- Olive Oil Spray
- 1 Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 12 OZ Ricotta
- ½ Cup Grated Pecorino Romano
- 3 Cups Smoked Mozzarella, grated
- ¼ Cup Chopped Basil
- 1 Large Egg
Preheat oven to 400F. Line 2 sheet pans with parchment.
Start the sauce, then slice the eggplant into ¼” thick slices. Transfer to the prepared pans, and spray with oil, sprinkle with salt and pepper. Roast for 25 minutes, flip halfway through until eggplant is golden.
In a bowl combine ricotta, egg, parsley and ¼ cup grated cheeses.
Put about ½ cup sauce on the bottom of a 9×12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, 3/4 cup of the mozzarella cheese and 3/4 cup of the sauce. Layer three times, ending with the cheeses.
Bake until cheese is melted and everything is bubbling, about 40 minutes. Let sit about 10 minutes – Sprinkle with Pancetta and serve.
No. 2 : Kitchen Scoop
*Calabrian Tomato Sauce
- ½ Cup Chopped Pancetta
- 2 TB Olive Oil
- 1 Medium Red Onion, Chopped
- 1 Cup Dry Red Wine
- 2 TB Red Pepper Flakes
- 1 Tsp Smoke Paprika
- 2 Cans Fire Roasted Tomatoes
- 1 TB Italian Seasoning
- Sea Salt and Black Pepper
- ¼ Cup Chopped Parsley
Add the pancetta to an olive oil sprayed pan, cook over medium high heat until browned. Remove from the pan.
Heat the oil in a sauté pan and cook the onion over medium heat until soft. Add the wine and simmer for 10 minutes.
Add the tomatoes, Italian seasoning and a healthy sprinkle of salt and pepper, cook over medium heat for 20 – 30 minutes, or until the sauce thickens. Stir in the parsley.
No. 3 : Clever Idea
This Calabrian Tomato Sauce is worth doubling and freezing the second recipe – ready for a busy evening and pasta with a sprinkle of grated Pecorino!
No. 4 : Cheers!
Banfi Chianti Classico
A simple but delicious red wine from Tuscany will rock out with this roasted eggplant and gooey cheese casserole. Made from Sangiovese, Canaiolo Nero and Cabernet Sauvignon, this affordable bottle is full of the flavors of dark cherries, plums and a little wood or leather, (in a good way – trust me!) Super pair for a red-sauced dish like this. Try it with pasta, too!