Eggplant Vodka Sauce Recipe

Top with another layer of eggplant then more sauce and another layer of cheeses.

Eggplant vodka sauce recipe. Heat the olive oil in a large oven proof sauté pan over medium heat add the onions and garlic and cook for about 5 minutes until translucent. Preheat oven to 375 f. Cut eggplant into 1 2 inch thick half moons or into bite sized pieces see photos.

Pour the remaining sauce into the skillet. Add the vodka and continue cooking until the mixture is reduced by half about 5 minutes more. Preheat oven to 375ºf.

You will be making stacks of sauce eggplant cheese and sauce. Reserve 1 2 cup sauce and 2 slices each eggplant and tomato. Place in center of oven for 20 25 minutes or until hot in the center.

Pour in vodka and cook for 10 minutes. Heat the oven to 400º and arrange a layer of eggplant slices over the bottom of a 2 1 2 quart baking dish. Place in a big bowl covered with water and stir in 2 teaspoons salt cover with a plate and let stand 20 30 minutes.

In a skillet over medium heat saute garlic in butter until slightly browned. Add onion and saute until slightly soft. Sprinkle with mozzarella and place back in oven for 1 minute.

Place 2 rollettes on a baking sheet. Arrange the reserved eggplant and tomato in the center. As the mozzarrella and the eggplant are both essentially round the stacks are easier and prettier than the traditional casserole that fills up the entire pan.