Put those eggplants to use with our breadcrumb-crusted, pesto-laden take on the classic eggplant Parmesan.
Yield: 4 servings
Difficulty Rating: Intermediate
Nutritional Highlights: The tomatoes used in the marinara sauce are extremely nutrient-rich. They’re an excellent source of vitamins A, C, and K plus potassium and fiber, and cooked tomatoes have even more of the phytonutrient lycopene.
Prepare marinara sauce, if needed. Combine ingredients in saucepan over low heat, stirring to combine. Yields about 4 cups. Use as needed below, and freeze any extra.
Combine the flour, salt and pepper on a dinner plate.
Beat the egg with 1 teaspoon water on a second plate.
Combine the breadcrumbs and Parmesan cheese on a third plate.
Dredge the eggplant on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan, and cook the eggplant on medium-low for about 3 minutes on each side, until just cooked through. Don’t crowd the pan.
Add more butter and oil and cook the rest of the eggplant. Allow eggplant to drain on paper towel.
Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon Parmesan cheese. Top with remaining eggplant slices.
Bake until heated through, about 8 minutes. Serve hot.
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