Spicy Roasted Eggplant Marinara Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

Steps:

• Preheat oven to 450F. Toss chopped eggplant, garlic and onion with olive oil. Add crushed red pepper (add less than 1 tablespoon if you don't like things super spicy), salt, and ground pepper and toss to coat. Pour into a baking dish lined with foil and roast for 30 minutes, stirring once halfway through cooking. Mash roasted vegetables with a fork. Pour into a large saucepan and add diced tomatoes, tomato paste, oregano, basil and red wine. Stir and bring to a boil over medium-high heat. Turn heat to medium-low, cover and let simmer for at least 30 minutes or up to a few hours. Serve over pasta. Serves 6-8. This sauce would also be delicious with added spicy Italian sausage, ground turkey or beef, grilled prawns or meatballs!

Steps:

• Preheat oven to 350 degrees Farenheit.
• Dice the two eggplants into approximately one inch cubes. (Peeling the eggplant first is a personal preference; I don't.) Toss the eggplant cubes with 2-4 Tbsp of olive oil; add salt and pepper to taste. Spread into a single layer on a baking sheet and pop into preheated oven. Roast until eggplant is tender and beginning to brown, 15-20 minutes.
• When eggplant is done roasting, pull out of the oven and top with crushed red pepper (if using), tomato sauce, parmesan, and mozzarella cheese. Place back in oven for approximately 10-15 minutes or until cheese is bubbling and starting to brown slightly. Serve with salad.