Eggplant Marinara

21 Nov


Serves one ravenous lady. πŸ™‚


1/2 eggplant

1/4 cup whole grain bread crumbs

1/3 cup egg beaters

1 small can tomato sauce

1/4 cup shredded cheese of choice (I used mozzarella)

grated parmesan cheese topping

parsley, oregano, basil, black pepper


Slice eggplant into circles. Take two bowls and put egg beaters in one and bread crumbs and seasonings in other. Dunk eggplant slices into egg mixture, then into bread crumb mixture. Place on a sprayed baking sheet and bake at 350* for approximately 15 minutes, flipping when halfway through. Next, transfer half of the eggplant slices to a sprayed baking dish. Top with some tomato sauce and cheese. Make another layer of eggplant slices, followed by more sauce and cheese. Top with an additional sprinkle of Italian seasonings and cheese, if desired. Bake for approximately 15-20 minutes, until cheese is bubbly and slightly browned.

Serve yourself up the entire portion and dive in!


4 Responses to “Eggplant Marinara”

  1. Kat November 21, 2010 at 6:27 pm #

    LOVE it!! I love eggplant, especially when it is covered in breadcrumbs and cheese πŸ˜‰ I like to dehydrate my eggplant and crumble it up. Its almost like bacon pieces!!

    • Sweet Cheeks November 21, 2010 at 6:29 pm #

      Oh my gosh, that is such a good idea! Trying that asap, thanks Kat!

  2. eatinglikeahorse December 4, 2010 at 6:59 pm #

    I’ve got a big aubergine in the fridge just looking for a purpose in life! Brilliant, thank you.
    Your home page really confused me for a bit – I was sure it was Saturday πŸ™‚


  1. A classic Sunday morning breakfast | Sweet Cheeks - November 21, 2010

    […] Sweet Cheeks Just another weblog Skip to content HomeAboutBlog RollContactRecipes ← I went for the Big Mac Eggplant Marinara → […]

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