Sunday, February 20, 2011


So my husband and I go to this great little Italian place by our house and always order their eggplant parmesan appetizer. It is just a single layer of breaded eggplant with this insanely delicious sauce. I knew there was an ingredient I couldn't identify and I finally got the chef to tell me it was mascarpone cheese and using plenty of tomatoes without the extra liquid in the can. So I have experimented with measurements and here it is....just delicious!


1 (28 oz) can diced San Marzano tomatoes with juice
2 pints cherry tomates
2 tbl olive oil
2 tbl unsalted butter
2 tsp sherry vinegar
1-1/2 cup white wine
5 garlic cloves chopped
3 shallots chopped
1 tbl fresh basil chopped
1-1/2 tbl mascarpone cheese
2 tbl grated parmesan cheese
red pepper flake (optional)

Preheat oven to 400 degrees

Place cherry tomatoes on a baking sheet with some olive oil, salt and pepper. Roast in the oven for 15-20 minutes until they start to blister. Heat olive oil and butter in a saute pan. Add garlic and shallot and cook until tender. Add canned and cherry tomatoes, vinegar, wine, salt, pepper and red pepper. Let simmer on the stove for at least an hour. Remove from heat and let cool. Pour sauce into a food processor and pulse until pretty smooth.
Return the sauce to the pan and add basil, mascarpone and parmesan cheese. Let simmer for about 20 minutes and ready to go! Serve over a nice breaded, fried eggplant or simply over pasta.


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