We love our Marinara Sauce (Basic Pasta Sauce) recipe so much that it is basically in the fridge all the time. If there is ever a week where Bree is looking for something to do (rare, but it does happen) then she will whip up a batch, because she knows it is appreciated and very useful!
This recipe is so simple and so yummy. I do love a good eggplant recipe. The trick to enjoying eggplant is over cooking it, and salting it well in the beginning. Don't skimp on the time, it just makes it all the more delicious.
I hope you are all over the Marinara Sauce thing. If not, get on with it today and try some of these amazing creations;
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1-2 large eggplant, sliced 1cm thick
- 100 Grams mozzarella, cubed
- 50 Grams Parmesan cubed
- 1 Tablespoon Pink Salt Flakes BUY
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- pepper to taste
- 1 Batch Marinara Sauce as needed (you won't need all of it) Recipe
- fresh thyme as garnish
Place eggplant slices into a colander. Sprinkle liberally with salt and allow to stand for 30 minutes.
Place cheeses into the Thermomix bowl. Mill 8 sec/speed 8. Set aside.
Preheat oven to 180°C.
Rinse eggplant and pat dry with paper towel.
Brush eggplant slices with EVOO and char-grill or pan fry in batches until they start to brown on both sides.
In an ovenproof dish, make a layer with half the eggplant, season with pepper then add half the marinara sauce and half of the cheeses. Repeat. finishing with cheese.
Bake for 30 minutes or until golden.