Today was one of those long, busy and hot days. I had to turn on the fan in the kitchen during the weeks I spent breading this eggplant. Okay, maybe weeks is taking it a little bit too far, but man if it didn’t feel like it. I had a mild epiphany of not a big fan of breading and was mentally cursing myself for buying a particularly fat eggplant. The only consolation during the slave labor was treating my nose to the amazing smell of Italian breadcrumbs. I’m not a big fan of eggplant either but it tastes pretty darn good in this form. I did find myself sneaking bites after the pan-frying stage. It was too crispy to resist, and anything crispy is good.
Ignore the unappetizing looking blob. Underneath the crappy pictures there’s a lot of cheesy goodness for cheese lovers. Three cheeses; ricotta, Parmesan and mozzarella. The best part about this dish for me is after the broiling stage when the cheese is slightly browned and bubbly. Yum. One side turned out a little browner than the other but it worked out well, I like mine particularly brown and Mr. Cooking Jar likes his mildly touched. So half for him and half for me. It’s a happy accident I like to pretend was intentional.
I used my own Marinara Sauce as usual but you can substitute it with your own favorite marinara if you like. Depending on the size of the eggplant (don’t get the mother of all eggplants like I did), you will need to add more egg and breadcrumbs to complete the breading stage.Print