Email to Cat      

Baked Eggplant Marinara

Source of Recipe


Bon Appetit, October 2002






List of Ingredients



• Eight 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants)
  
• All-purpose flour
  
• 2 eggs, beaten to blend
  
• 1-1/2 cups fresh breadcrumbs from crustless French bread
  
• 3/4 cup freshly grated Parmesan cheese (about 2-1/2 ounces)
  
• 4 Tbsp olive oil
  
• 1 cup ricotta cheese
  
• 1-1/4 cups purchased Marinara sauce
  
• 3/4 cup freshly grated mozzarella cheese (about 3 ounces)
  






Instructions



1. Preheat oven to 350 degrees (F). Lightly oil baking sheet.
   
   
2. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
   
   
3. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds.
   
   
4. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally.
   
   Bake until rounds are heated through and cheese is melted, about 15 minutes.