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.
Eggplant Parmesan
- 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.
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.
Top with sauce and enjoy.
Now that sounds like a recipe I could make! I’ve made a copy and will try this sometime soon! Thanks!