Friday, September 18, 2020

Home Eat & Drink Recipe: Eggplant Marinara
Baked eggplant with cheese on a dark wooden table. Parmigiana melanzane. Top view. Italian cuisine.

Recipe: Eggplant Marinara


Photo by Tya Tiempetch

The Wasatch Front food scene is dominated by Italian cuisine, thanks to the Italians who immigrated here generations ago. We also have a solid middle ground of Italian restaurants featuring what we all used to think of as Italian food—red sauce with pasta. Or “gravy,” as they call it back East. But a good marinara isn’t just for putting on pasta, as you can see in this recipe from Barb Freda.

Eggplant Marinara
Serves 8

½ cup extra-virgin olive oil
4 cloves garlic, minced
2 pounds eggplant, sliced into ½-inch rounds
1 medium onion, thinly sliced
3 cups prepared red sauce
½ cup bread crumbs with chopped parsley, dried oregano and grated Romano cheese
½ cup fresh basil leaves, thinly sliced

Preheat oven to 375 degrees. Pour olive oil into a 9-x-13-inch baking dish, spreading to cover the bottom. Sprinkle garlic over the oil. Cover with one layer of eggplant slices and 1/4 of the sliced onion. Cover thickly with sauce and sprinkle some bread crumbs over all, followed by some of the basil. Repeat for 3 additional layers, finishing with bread crumbs and reserving remaining basil for garnish. Cover dish tightly with foil and bake until eggplant is fork-tender, about 40 minutes. Uncover and bake 10 more minutes to crisp bread crumbs. Remove from oven, and let stand 5 minutes before cutting. Garnish with remaining basil.

-Mary Brown Malouf

Everyone could use a breath of fresh air! 🌞⁠

Be sure to follow social distancing rules on the tails. 🌲 Check the link in bio to read our convo with the Executive director of the @mtntrailspc foundation, Charlie Sturgis, about being part of the covid-19 solution. ⁠

Be gentle with one another, Salt Lake ❤️

Our September-October issue is on stands now! ⁠

Salt Lake magazine has traditionally devoted its September-October issue to travel, describing trips to destinations all over the world. This year, confined by COVID, we’re looking closer to home. ❤️⁠

Stay well and be sure to pick up our latest issue or subscribe to our magazine through the link in bio!


Happy Monday 🏞
Who else is dreaming of the weekend? 😴

“The power of the people is always stronger than the people in power." - Angela Johnson⁠

Check the link in bio to read our Q & A with protest organizers. ⁠

Photo credit: Max Smith @phhhhhhhhhhhotos⁠

It's getting HOT in here! 🌞 Check out our list of the best swimming spots in Utah to cool down at! Link in bio. ⁠

Have a safe and responsible weekend, Utah! Oh and P.S. Wear a mask ❤️⁠

📸: Photo courtesy of Utah Office of Tourism⁠

Something fishy is happening on the eastern edge of the Jordanelle Reservoir... ⁠

A municipality is attempting to annex unincorporated land across a county line without that county’s approval. If this sounds like madness, that’s because it is. Read the full story though the link in bio. ⁠

📸 Photo courtesy of: Utah Office of Tourism

Summertime slush! Soft cold slurpy sweet treats- the classic seasonal delight. 🍧⁠

Here’s where to get the best and how to make them yourself, check the link in bio! 🍭

We're a little red rock crazy this weekend if you couldn't tell. (But how could we not be!)⁠

🏜️ Check out 3 pup friendly hikes in our beautiful Moab 🐶 Link in bio! Happy Hiking! ⁠

📸: Utah Office of Tourism

We ❤️ Red Rocks! 🏜️⁠

Thinking about getting into car camping this summer? 🚘 We've got some tips on how to find the right rig for you! Check the link in bio. ⛺ And keep exploring!

Wondering how to navigate COVID-19 norms while enjoying the outdoors? ⁠

We had a Q & A with Charlie Sturgis, Executive Director of the @mtntrailspc, about being part of the solution. Check it out through the link in bio!