Summer Grilled Eggplant Casserole VegetarianHomestead Red Blend “Excellent vegetarian summer dish that pairs great with the Homestead Red Blend.” Rob Wetzel, National Sales Director & Family Partner Serves: 4 Ingredients: Marinara Sauce 2 Tbsp vegetable oil 1 small-medium yellow onion, diced 3 cloves garlic, minced 1 cup Homestead Red Blend 1 28-oz can crushed tomatoes 1 14-oz can tomato sauce 2 Tbsp tomato paste 2 bay leaves 2 Tbsp fresh oregano, chopped 2 Tbsp fresh basil, chopped 1 tsp sugar Salt and pepper to taste Casserole 1 cup ricotta cheese 1 egg ¼ cup asiago cheese, shredded ¼ cup parmesan cheese, grated 2 medium eggplants, sliced ¾” thick 2 Tbsp AVV olive oil 2 cups marinara sauce, divided 8 oz fresh mozzarella, sliced into rounds Salt and pepper to taste Fresh basil leaves (garnish) Chili flakes (optional garnish) Sourdough baguette Method of Preparation: Marinara Sauce: Heat vegetable oil in a large sauce pot, over medium heat. Sauté onion and garlic until the onion is translucent, about 3 minutes, then add the wine and simmer for 1 minute. Add the crushed tomatoes, tomato sauce, tomato paste, bay leaves, oregano, basil and sugar, then simmer covered over low heat for 1 hour. Season with salt and pepper, to taste, throughout simmering. Casserole: Mix ricotta and egg with half the asiago and parmesan cheeses, then season with salt and pepper. Brush both sides of the eggplant with olive oil, then season with salt and pepper. On a grill, over high heat, grill the eggplant slices until soft and and with grill marks on both sides, about 3 minutes per side. Spread 1 cup marinara sauce in a medium cast iron skillet. Layer the eggplant in the sauce and top with half the ricotta mixture and half the sliced mozzarella rounds. Repeat with another layer of eggplant, ricotta and mozzarella. Pour on the remaining sauce and top with rest of asiago and parmesan. Cover with foil, reduce heat to 400°F and grill 40 minutes. Remove the foil and continue grilling for another 10 minutes, until cheese is melted and the sauce is bubbly. Remove from grill to a heat-proof surface and top with fresh basil and optional chili flakes. Serve with fresh sourdough baguette.
