Herby Baked Eggplant
So I love eggplant parmesan so very much, but it can be quite a mess, especially with kiddos. And it leaves me feeling not so great if I eat as much of its decadence as my tastes would like. Am I right? So here I share with you a delightful, fresh, minimalist spinoff of the iconic dish.
1 medium sized Eggplant
Bread of choice (I used a chunk of handmade sourdough. Choose what works for you, even gluten free if you prefer.), enough to make 2-3 cups bread crumbs
1 TBSP Garlic powder
2 tsp Thyme
2 tsp Rosemary
Marinara Sauce (I will share our garden tomato sauce recipe in another post soon!)
an aged cheese (pictured I used an extra sharp aged cheddar. I’ve also used asiago.)
Oil for pan
Slice eggplant into ¼ inch thick pieces
Salt eggplant lightly and leave it to sweat
In the meantime, chop bread into small cubes and toast in oven. 350* for five minutes is usually adequate in my oven. Once toasted, grate bread into crumbs.
After toasting bread, preheat oven to 400*
In one bowl crack the eggs and beat them
In a mixing bowl mix bread crumbs, garlic powder, thyme, rosemary, and pinch of salt. Get a smaller bowl and fill with just some of this mixture. I do this because sometimes it will get clumpy with egg and adding more/replacing every few slices will keep it fresh.
Rinse and pat dry the eggplant slices
Oil a cookie sheet
Now dip eggplant slice into eggs until coated, let excess drip off
Then dip into bread mixture until well covered
Arrange on cookie sheet
Bake at 400* for 20 minutes
After 20 minutes, flip them over, top with a spoonful of marinara sauce and a bit of grated cheese
Bake for 15 minutes longer
The eggplant should be creamy goodness on the inside with a crispy outer crust!
Now, go ahead and plate it and top it with fresh parsley!
Eat it however you’d enjoy most - with pasta, on a bed of greens, with fresh buttered bread, a side of roasted asparagus… Whatever which way you choose, I hope you love every bit of it!
A medium sized eggplant plus a side salad feeds my family of three perfectly.