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Eggplant Marinara Marsala Bake

Name: Eggplant Marinara Marsala Bake
Total time: 60 min
Ingredients: 2 medium eggplants; 1 cup Belisimo Marsala wine; 2 cups marinara sauce; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon fresh basil

60 min 262 kcal a porzione Medio

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Ingredienti

4 Porzioni

eggplant2 medium
Belisimo Marsala wine1 cup
marinara sauce2 cups
shredded mozzarella cheese1 cup
olive oil2 tablespoons
salt1 teaspoon
black pepper0,5 teaspoon
fresh basil1 tablespoon

Istruzioni

1
Preheat your oven to 400°F (200°C).
2
Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3
Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
4
While the eggplant is roasting, pour the Marsala wine into a saucepan and simmer over medium heat for 5-7 minutes to reduce by half.
5
Add the marinara sauce to the reduced Marsala wine, stir well, and simmer for another 5 minutes. Season with black pepper.
6
In a baking dish, spread a thin layer of the Marsala marinara sauce. Layer half of the roasted eggplant slices over the sauce.
7
Spoon half of the remaining sauce over the eggplant, then sprinkle with half of the mozzarella cheese.
8
Repeat with the remaining eggplant, sauce, and cheese.

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