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Crispy Eggplant with Marinara Sauce

Crispy Eggplant with Marinara Sauce



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8

Japanese eggplants (long variety of eggplant)

Salt and pepper, to taste

1/2

cup bread crumbs or panko

1/4

grated Parmesan cheese

1

cup Muir Glen™ organic Cabernet marinara pasta sauce

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  • 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.

Expert Tips

  • I also recommend using garlic mayonnaise as a dipping sauce.

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.

Eggplant Parmesan

This post may contain affiliate links. Please read my disclosure policy.

This Eggplant Parmesanis loaded with layers of crispy eggplant, sauce, and of course, lots of cheese. Each bite is complete comfort! Made completely vegetarian, I promise you won’t be missing the meat when you bite into that tender eggplant.


After slicing and salting the eggplant, allow it to sit for at least half an hour while the salt draws the moisture out of the eggplant. Then blot the liquid off of the eggplant slices with a paper towel.

Brush a baking sheet with olive oil and preheat the oven to 400 degrees.

Dip each slice of eggplant in egg, then coat with breadcrumb mixture.

Bake for 20 minutes, then flip and bake for another 20 minutes.

When eggplant is tender and the outside is golden, remove from oven and top with marinara sauce and cheese.

Return to the oven and bake for an additional 10 minutes or until cheese is melted and bubbly. Finish under the broiler for 1-2minutes if desired to get cheese brown and bubbly.


Recipe: Easy-Bake Eggplant With Marinara

Tired of the same old veggie routine? This recipe is fast and easy to make, and it brings a lot of flavor to the table. Rich in antioxidants like phenols and flavonoids, eggplant provides volume and a pleasant texture to help fill you up on fewer calories. Since the skin of the eggplant provides lots of fiber and phytonutrients like anthocyanin, don’t peel it!

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Ingredients

1 large eggplant
Garlic powder
Onion powder
½ cup of low-sodium marinara sauce
⅓ cup of shredded part-skim mozzarella cheese

Directions

  1. Mist a glass baking dish with olive oil. Add the cubed eggplant, spices and marinara. Mix together.
  2. Sprinkle with cheese and bake at 450 ° F for 15-20 minutes. Serve hot.

Nutrition information

Calories 70
Total fat 2.5g
Saturated fat 1g
Trans fat 0g
Cholesterol 5mg
Sodium 100mg
Total carbohydrate 10g
Fiber 4g
Sugars 6g
Protein 4g

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


How To Make These Ahead of Time

Warm appetizers are NOT easy to prepare in advance because they either get soggy or dried out. The best way to make these ahead of time without losing the crispness on the outside and the tenderness on the inside is to bake them 75% of the way through!

Then place in the refrigerator on another cool baking sheet and cover with foil. When your guests arrive, pop the whole sheet pan in the oven and finish baking them the other 25% of the way! They will crisp right back up!