Crispy Eggplant with Marinara
Yield: 4
Prep time: 15 minutes
Total time: 45 minutes
Ingredients
- ¼ cup whole wheat flour
- ¼ cup milk
- 2 tablespoons grainy mustard
- ½ cup breadcrumbs – fresh or dried
- 1 eggplant
- salt and pepper
- 1 tablespoon Olive Oil
- ½ chopped green pepper
- ½ chopped onion
- 2 cloves minced garlic
- 3 tablespoons chopped parsley
- salt and pepper
- 1 jar of your favorite pasta sauce
- Preheat oven to 375 degrees. Prepare 3 bowls for breading eggplant: place flour, salt and pepper in one, milk and mustard in another (whisk to combine), and breadcrumbs in the third.
- Slice eggplant about ½ inch thick and dredge each in flour, milk and breadcrumbs. Place each slice onto an oiled baking sheet and drizzle or spray with more olive oil before baking. Bake in preheated oven for 10-12 minutes per side, until brown and crisp.
- While eggplant bakes, heat olive oil in a large saucepan. Add onion, peppers and garlic and sauté until soft, about 5 minutes. Season with salt and pepper and add parsley. Add your sauce and simmer until the eggplant comes out of the oven.
- When eggplant is done, remove it from the oven and plate each serving with 3-4 pieces of eggplant, topped with a generous spoonful of sauce. Serve over pasta if desired.
