Page 85 - FLIPBOOK NEW

JOSEPH MAZZOLA’S GIAMBOTA

EGGPLANT MARINARA SAUCE

Ingredients
5 large green bell peppers thick sliced 1 pound thin sliced mushroom
5 large thick sliced onions 5 stalks celery sliced whole
1½ large eggplant peeled & cut into 5/8 inch cubed 20 black olives sliced

1 large jar marinara sauce 4 tablespoons olive oil

Instructions
Sauté green peppers in a large skillet, with 4 tablespoons olive oil for about 15

minutes. Remove peppers and place in a large pot. Using the same skillet add 4 tbsp.
olive oil again ans sauté celery and onions about 12-14 minutes. Continue this
process with the eggplant another 12-14 minutes. Add these sautéed ingredients to
the pot. All sautéed ingredients should be seasoned as sautéing. Sauté the mushroom

for 5 minutes only. Take an approximate 28 ounce jar marinara sauce and put into the
pot with all the ingredients. Bring to a boil and simmer for 10 minutes. Serve hot.

JOSEPH and VIRGINIA MAZZOLA’S LASAGNA

Ingredients
1 24 ounce jar marinara sauce* 1 ¼ pound lasagna
2 pounds ricotta 16 ounces mozzarella
4 large eggs 1/4 cup parsley

1/2 cup Parmesan cheese pepper, salt & oregano to taste

Instructions

Extras - add meatballs or browned ground beef or cooked sausages
Put 1½ cup marinara sauce on bottom of pan. Lay out strips of lasagna over marinara
sauce. Mix ricotta, eggs, chopped mozzarella (leave a 1/4 lb. for the top), spices and
parsley. Spread over lasagna adding any of the extras and then repeat process with
the laying out of the lasagna etc. When finished pour remaining marinara sauce over

it and add remaining mozzarella over top. Bake the lasagna at 350 degrees for at least
1 ½ hours.

• Use a jar marinara sauce or your own homemade marinara sauce.

• Joseph’s Mother, Virginia made her own lasagna pasta and marinara

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