Eggplant Parmigiana with Fresh Carrot Tomato & Agave Sauce

Eggplant Parmigiana w/ Fresh Carrot Tomato & Agave Sauce

Time: 35-45 Minutes
Yield: 4-6 Servings
(13 Item Recipe)

Eggplant Parmigiana Ingredients:

1/4 Cup Extra Virgin Olive Oil
2 Large Organic Eggplant (2 Pounds)
Sea Salt & Freshly Ground Pepper
1 Large Bunch of Fresh Organic Basil Leaves, stems removed, chopped large
1 Pound Fresh Organic Mozzarella, sliced 1/8 inch thick
1/2 Cup Freshly Grated Parmigiano-Reggiano (optional)
1/4 Cup Fresh Organic Bread Crumbs, toasted lightly in broiler

Fresh Tomato Sauce Ingredients:

1/4 Cup Extra Virgin Olive Oil
1 Organic Onion, diced 1/4 inch pieces
4 Cloves Organic Garlic
3 Tablespoons Fresh Organic Thyme, chopped or 1 Tbs. Dried
1/2 Large Organic Carrot, grated fine
Raw Organic Agave to taste
5 Large Tomatoes, crushed or (2) 28 ounce Cans
Sea Salt

Fresh Tomato Sauce Directions:

In a large preheated saucepan heat oil on medium. Take garlic and onions cooking them for 8 minutes until golden.  Add fresh carrots, thyme cooking for 5 additional minutes until carrots soften.  Add tomatoes including juice bringing to boil.  Be sure to stir them constantly. Once a boil is reached reduce heat to simmer for 30 minutes. Sauce will thicken as it simmers. Season with sea salt and agave to taste.

Eggplant Parmigiana Directions:

Preheat oven to 45o. In a large baking sheet rub with olive oil or cooking spray. Slice egg plant into 6 -8 pieces approximately 1 inch thick.  Season each piece with sea salt and pepper then place on baking sheet.  Bake eggplant for 12 minutes until they brown. Remove from the oven pan and cool.  Lower oven temperature to 350. In a large baking pan working with your largest pieces space them apart from each other. Take 1/4 cup of sauce over each piece, then sprinkle with fresh basil.  Take one slice of mozzarella over each piece of eggplant then sprinkle with 1 teaspoon grated parmigiano. Take your smaller pieces of eggplant and top them on the large slices making a small stack repeating the layers of sauce, mozzarella and parmigiano.  Continue to stack until all ingredients are used.  Once done take your bread crumbs sprinkling them atop the eggplant. Then bake for 20 minutes uncovered until the cheese is melted and the tops brown. Serve and eat right away.

  Note:

We love to make this with pasta and top the eggplant on the noodles.  When we do this it makes an incredibly affordable meal for the family as well as a great meal for a dinner party. The sauce yields about 4 cups of fresh sauce.  If you are short on time or don’t have fresh tomatoes you can also use 2 twenty eight ounce cans of peeled whole tomatoes.  If you do not have fresh thyme you can use 1 Tablespoon of dried thyme which will work the same.  It is best with fresh everything but I know sometimes you may not have the items on hand or accessible depending on where your from and located. This is always a well received dish that we just LOVE. We hope you enjoy it as much as we do.

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3 Comments Add yours

  1. sheelbeel says:

    I don’t normally like eggplant but I think this recipe just might change my mind. Looks delicious!

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