Uploaded March 2018 | Updated September 2026, 1 day ago
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Ingredients:
48 ounce can of Tomato Sauce
2 Bulbs of Garlic, minced or shaved
1 tbsp for the sauce + ¼-½ cup of Extra Virgin Olive Oil for frying
2 tbsp. of Italian Seasoning
¼ cup of Italian Bread Crumbs or Panko
1 - Large Eggplant, cut into ⅛ inch discs
1 - bag of Shredded Mozzarella Cheese (apx 3-4 cups)
2 fillets of Anchovy (optional for sauce)
2 tbsp. of minced parsley
3 oz. of Arugula
Directions
1. Place a can of Tomato Sauce in a small sauce pan
2. Shave 1 garlic bulb into sauce add a tbsp. of Olive Oil,, 1 tsp. of Salt /Pepper and 2
tbsp. of Italian seasoning stir and warm (and anchovy filets, optional) and continue to cook for about 10 minutes on medium heat, or until it bubbles and cooks through and the anchovy has disintegrated into the sauce.
3. Slice the eggplant in thin discs
4. Heat a pan with drizzle of the Olive Oil and fry the eggplant discs until brown on each side seasoning with salt and pepper
5. Add a little tomato sauce to a baking dish and begin layering the fried eggplant
add a little sauce over the eggplant and sprinkle with shredded mozzarella
cheese.
6. Continue layering the eggplant until complete and top with cheese and a little Italian Bread
Crumbs or Panko (this creates a nice texture) and Italian seasoning.
7. Spray a piece of Aluminum foil with Pam to prevent foil sticking to cheese and
cover eggplant.
8. Place eggplant into a 350-degree pre heated oven for approximately 30-45 minutes
covered and then 10 minutes uncovered.
#platinggrace #catholic #priest
Plating Grace ©️ 2020
RECIPE BELOW!
⬇Support The Movement!⬇
patreon.com/platinggrace
FOLLOW MY JOURNEY!
============
📷 instagram.com/fatherleofeeds
🐦 twitter.com/fatherleofeeds
👍 facebook.com/FatherLeoFeeds
🌎 platinggrace.com
============
Ingredients:
48 ounce can of Tomato Sauce
2 Bulbs of Garlic, minced or shaved
1 tbsp for the sauce + ¼-½ cup of Extra Virgin Olive Oil for frying
2 tbsp. of Italian Seasoning
¼ cup of Italian Bread Crumbs or Panko
1 - Large Eggplant, cut into ⅛ inch discs
1 - bag of Shredded Mozzarella Cheese (apx 3-4 cups)
2 fillets of Anchovy (optional for sauce)
2 tbsp. of minced parsley
3 oz. of Arugula
Directions
1. Place a can of Tomato Sauce in a small sauce pan
2. Shave 1 garlic bulb into sauce add a tbsp. of Olive Oil,, 1 tsp. of Salt /Pepper and 2
tbsp. of Italian seasoning stir and warm (and anchovy filets, optional) and continue to cook for about 10 minutes on medium heat, or until it bubbles and cooks through and the anchovy has disintegrated into the sauce.
3. Slice the eggplant in thin discs
4. Heat a pan with drizzle of the Olive Oil and fry the eggplant discs until brown on each side seasoning with salt and pepper
5. Add a little tomato sauce to a baking dish and begin layering the fried eggplant
add a little sauce over the eggplant and sprinkle with shredded mozzarella
cheese.
6. Continue layering the eggplant until complete and top with cheese and a little Italian Bread
Crumbs or Panko (this creates a nice texture) and Italian seasoning.
7. Spray a piece of Aluminum foil with Pam to prevent foil sticking to cheese and
cover eggplant.
8. Place eggplant into a 350-degree pre heated oven for approximately 30-45 minutes
covered and then 10 minutes uncovered.
#platinggrace #catholic #priest
Plating Grace ©️ 2020
