Baked Eggplant Marinara Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 8

Ingredients

8 x center-cut 1/2"-thk eggplant rounds (from 2 small eggplants) Salt to taste Freshly-grnd black pepper to taste All-purpose flour as needed
2 x Large eggs beaten to blend
1 1/2 c. fresh breadcrumbs (made from crustless French bread)
2 1/2 ounce freshly-grated Parmesan cheese - (3/4 c.)

Preheat oven to 350 degrees. Lightly oil baking sheet.
Sprinkle eggplant rounds with salt and pepper. Place flour and Large eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then Large eggs, then breadcrumb mix, patting to adhere.
Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add in 4 eggplant rounds to skillet. Cook till golden, about 5 min per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds.
Spread 2 Tbsp. ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake till rounds are heated through and cheese is melted, about 15 min.
This recipe yields 8 first-course servings.
Comments: Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise which I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" which didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it."
Connie makes this ahead of time and refrigerates it, then reheats it before serving.