Saturday, October 24, 2009

Baked Eggplant Marinara

I first made this over a year ago and posted about, but didn't include the recipe, just a faulty link to epicurious. Here's the recipe. It's great. We mostly loved it, especially J. I tried to sell it to M by calling them little pizzas, but she didn't buy it. She told me she knew it was eggplant so she wasn't eating it.

These would make a great appetizer for a party--nice little finger foods that are really tasty. I also think they are pretty darn cute too. This is a good meal to have a child help you with--the coating of the eggplants works well as an assembly line. M had fun coating the eggplants with flour (I did the messy part of the egg and breadcrumbs).

Baked Eggplant Marinara
adapted from Bon Appetit

16 - 20 1/2" thick eggplant rounds (cute width wise) from 2 - 3 small eggplants
all purpose flour
1 - 1 1/2 c breadcrumbs
3/4 c freshly grated Parmesan cheese
olive oil
1 c ricotta cheese (possibly less)
1 1 /4 c marinara sauce (probably less)
3/4 c mozarella or other Italian cheese, freshly grated (again, possibly less or more)

Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplants in flour, then eggs, then breadcrumb mixture, patting to adhere, if necessary. Fry in batches in a large heavy skillet over medium high heat in a couple of tablespoons of olive oil. Cook until golden brown, about 5 minutes per side. Transfer to a lightly oiled cookie sheet. Repeat until all eggplant rounds are used. Put a dab of ricotta on each round, followed by sauce and mozzarella cheese (I put as much on top as I can fit or as I have ingredients for). Bake in preheated 350 degree oven until rounds are heated though and cheese is melted, about 15 minutes.

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