Crispy Eggplant With Marinara Sauce Recipes

CRISPY EGGPLANT WITH MARINARA SAUCE

Crispy Eggplant with Marinara Sauce image

Provided by Pilar Hernandez

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

8 Japanese eggplants (long variety of eggplant)
1 egg
Salt and pepper, to taste
Oil, to taste
1/2 cup bread crumbs or panko
1/4 grated Parmesan cheese
1 cup Muir Glen™ organic Cabernet marinara pasta sauce

Steps:

Preheat the oven to 450°F. Cover a baking sheet with parchment paper or aluminum foil.
Wash and dry the eggplant.
Cut off ends, and later cut each eggplant into 4 pieces.
Beat the egg with salt, pepper and oil.
On a plate, mix the bread crumbs and Parmesan cheese.
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.
Bake for 11 minutes, flip slices over and bake for 5 additional minutes. The eggplant should be golden-brown and thoroughly cooked.
Serve hot and with marinara sauce.

Nutrition Facts : ServingSize 1 Serving

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