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This is a great meatless Monday dish to pre-make on Sunday! Omit the panko for a completely gluten free but seriously satisfying comfort dish.
Ingredients:
Preheat the oven to 425°. Brush the zucchini and eggplant slices with olive oil and season with salt and pepper. Arrange both the zucchini and eggplant slices on two baking sheets. Bake for 15 minutes, until tender.
Oil a large, shallow baking dish. Spread half of the eggplant in the dish and top with 1/4 of the jar of Classic Red. Sprinkle half of the feta and basil on top. Layer half of the zucchini on top, followed by another 1/4 of the Classic Red and the remaining basil, eggplant and zucchini. Top with the remaining Classic Red and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
