Now I know you are just dying for a way to use your new-found basic marinara. How about eggplant parmesan? Those alien looking vegetables are quite tasty when oven fried in breadcrumbs and cheese.
- 2 ripe medium eggplant
- 1 cup breadcrumbs
- 2/3 cup grated parmesan (+shredded for garnish)
- ~ 1 tsp black pepper
- 3 eggs
- 1/3 cup milk
- ~ 1/2 cup flour
- 1 tsp celery salt
- olive oil for brushing (can substitute melted butter)
Wash, peel, and slice the eggplant into 1/2″ cross sections.
Set up your dipping station by placing the flour in one bowl, beating the eggs into the milk in another, and combining the breadcrumbs, parmesan, pepper, and celery salt in the third. (Note, if children are lurking about do NOT set a bowl on the edge of a counter as shown. This was for illustrative purposes only.)
Grease a baking sheet and preheat the oven to 350F.
Dust the eggplant sections in flour, dunk in the egg mixture, and coat with breadcrumbs. Set them on the baking sheet.
Bake for fifteen minutes, brush with olive oil and bake for an additional fifteen minutes or until golden.
Top with sauce and enjoy.