Crispy Eggplant with Marinara Sauce

Japanese eggplants (long variety of eggplant)

egg

Salt and pepper, to taste

Oil, to taste

1/2

cup bread crumbs or panko

1/4

grated Parmesan cheese

cup Muir Glen™ organic Cabernet marinara pasta sauce

Hide Images

1

Preheat the oven to 450°F. Cover a baking sheet with parchment paper or aluminum foil.
2

Wash and dry the eggplant.
3

Cut off ends, and later cut each eggplant into 4 pieces.
4

Beat the egg with salt, pepper and oil.
5

On a plate, mix the bread crumbs and Parmesan cheese.
6

Dip each piece of eggplant in the egg and then coat with the bread crumb mix. Arrange slices of eggplant skin-down on the baking sheet.
7

Bake for 11 minutes, flip slices over and bake for 5 additional minutes. The eggplant should be golden-brown and thoroughly cooked.
8

Serve hot and with marinara sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

My family and I participate in a weekly vegetable basket program offered by an urban farm. The vegetables are fresh, sustainable and cultivated 10 minutes from our home. My daughters and I have visited the farm many times and we know the farmer and his family. If you have the opportunity to participate in this kind of program, these initiatives are fantastic. Each week as we’re putting the vegetables away, we figure out what we’re going to make with them. The truth is my daughters weren’t at all pleased when they saw the eggplants. It’s not the most popular vegetable, and we mothers know it; however, when prepared crispy and served with their favorite sauce, marinara, the dish truly hits the mark. I invite you to try this crispy eggplant recipe.