1 medium yellow onion, diced
5 garlic cloves, sliced paper-thin
1/4 cup Sizzle
2 tbsp Bianco DiNapoli Tomato Paste
1/2 tsp red chili flakes
1/2 tsp nutmeg
2 tsp oregano
2 tsp salt
1 tsp black pepper
1 small handful of basil leaves
1 tbsp honey or sweetener of choice
2 Italian eggplant, cut lengthwise
2 cups flour
2 cups Panko bread crumbs
2 tsp garlic powder
3 tsp onion powder
2 tsp salt
1/2 tsp pepper
3 eggs, for egg wash
1 cup Sizzle
8-10 oz mozzarella
1/4 cup freshly grated Parmesan
Active Time: 30 minutes
Full Time: 1 hour
Heat your Sizzle on medium heat until hot. Add your diced onions and cook for two to three minutes, stirring the onions to prevent burning, and then add the garlic.
Cook for an extra minute, or until translucent, making sure that it doesn't burn (which will leave the sauce tasting bitter).
Add the Bianco DiNapoli Tomato Paste and turn the heat to low, stirring the paste into the pan until the onions are coated in it. The paste should loosen up—add in all the spices; chili flakes, oregano, nutmeg, salt, and pepper.
Add in Bianco DiNapoli Crushed Tomatoes and raise the heat to medium, until the sauce begins to boil.
Then throw in a big handful of basil leaves, and lower the temperature back to medium low, simmering for about one hour. Taste and adjust for seasoning—it may need salt, pepper, or honey for sweetness if too acidic.
If you prefer a super creamy, smooth textured sauce you can then transfer it to a blender or food processor to blend, or you can leave it chunky. I like to blend half the sauce and add it back in!
While the marinara is cooking, prepare the eggplant! Cut the top and bottom off of the eggplant and vertically slice lengthwise into 1/2 inch slices.
Release excess water by salting the eggplant lightly and placing on a tray for 30 minutes to sweat out. This will make a much yummier final dish—don't skip this step!
Prepare three separate bowls or trays for your dredging station. 1 bowl will be flour seasoned with salt, garlic powder, and onion powder. Another will be eggs beaten until smooth. And the final will be bread crumbs lightly seasoned with salt.
Once the eggplant has released water, you're ready to dredge! Dry each slice and dip each eggplant into flour until totally coated, then dunk the eggplant into egg wash and firmly press the eggplant into the breadcrumbs. Use your hands to make sure it's well coated.
Once each eggplant is breaded, place it on a baking sheet. Place them next to one another, no stacking.
In a skillet over a medium high heat, heat 1/4 cup of Sizzle and heat until hot but not smoking. Carefully add the eggplant and let crisp on the bottom until golden brown before flipping, cooking for about two minutes on each side.
Lay the eggplant into a baking dish after adding a few scoops of tomato sauce on the bottom, layering half the mozzarella and parmesan along with basil sprigs on top. Then add another layer of crispy eggplant with more tomato sauce and top with your remaining cheese. Bake at 400F for twenty minutes and let it rest for ten minutes before serving.