Simply Healthy Family: Baked Parmesan Eggplant Dippers with Marinara

6.2.13

Baked Parmesan Eggplant Dippers with Marinara






























Did I have you at marinara or at Parmesan? I could sprinkle Parmesan on a bowl of warm, freshly made marinara and eat it with a spoon. Not weird at all.  I do have a glass of red wine, preferably a good Malbec from Argentina or Chile (is there any other kind) as an accompaniment if it makes you feel any better.  A perfectly well rounded meal after a long day of saving lives (both at the hospital and on my days off at home with the kids) if I might say so myself.


I'm not trying to delude from the fact that eggplant is one of my favorite foods in the world, because it is. But give me some cheese and a nice sauce (say that in your best New Jersey accent if you please) and I'm perfectly smitten. Who has time for a real dinner on a Tuesday night anyway?







In my ongoing experiment  quest to get the sweet darlings to eat their vegetables I noticed that anything in the form of a french fry is easier to shove down their throats   coax them lovingly to eat than the same vegetable is when say steamed, boiled, baked or sautéed.  Desperate times my friends. I'm not proud.



So if your in the mood for some good Italian snackin' then this is your lucky day. I'm telling you, easy as pie. Ooooooooo, pyyyyyeeeeee.  Focus Gwen, focus.



So we will bake our cute little french fried eggplants instead of frying them because we are being good and health conscience and want to fit back into our 'skinny' jeans that we've been trying to fit back into since child  numero tres  was born 6 or so odd years ago.   Figuratively speaking.






Cheesy yet satisfying kind of like the Twilight series.









PREP TIME     20      COOK TIME    30 MINUTES       SERVES  4



You Will Need:

2 medium sized eggplant
1 cup Panko bread crumbs  
1 teaspoon dried oregano 
1/4 cup flour
2 tablespoons corn starch
3 eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, divided
1/2 teaspoon cracked pepper
1 tablespoon extra virgin olive oil
olive oil or spray for baking pan
Your favorite (preferably Organic or home made) Marinara for dipping


Preheat oven to 400F 
Gather 3 small bowls. In one place flour and corn starch. In the second the eggs, lightly whisked with a fork. In the third the bread crumbs, cheese, oregano, 1/2 of the salt and pepper.
Peel eggplant leaving a few narrow strips of the skin in tact. Cut the top and bottom of each. Cut a thin strip of the eggplant lengthwise so you can easily lay it on its side to cut into strips.
Lay the eggplant on a cutting board on it's cut side and cut lengthwise into even, long strips about 1 inch wide. Stack the slices 2 at a time on top of each other and cut again, lengthwise into even pieces 1 inch thick. Now, cut into strips about 3 inches thick.
Place cut eggplant into a bowl and drizzle with olive oil. Toss to coat. Sprinkle with remaining salt. 
Place eggplant pieces 1 or 2 at a time into flour mixture. Next into eggs, then into breadcrumbs. Place evenly onto a lightly greased baking pan. Leaving a bit of space between each piece. 
Bake at 400F for 20-30 minutes until golden brown and your mouth is watering. 
Serve with really warm marinara.  My favorite brands are Pomi,  Muir Glen and Trader Joe's











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20 comments:

  1. These look yummy and healthy! I bet my kiddos would gobble them up!

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  2. Gwen, this looks wonderful. I know a few little men who will love your creation. I hope your week is off to a good start. Have a great day. Blessings...Mary

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  3. These look SO GOOD! I bet the kids would gobble them up.

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  4. These look SO GOOD! I bet the kids would gobble them up.

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  5. What a great idea! They look delicious.

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  6. I love these! I always end up having more eggplant than I know what to do with every summer, so I'm pinning this recipe for then. :)

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  7. You actually had me at eggplant. :P These look awesome!

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  8. I am an eggplant lover...Your baked parmesan eggplant dippers look delicious... Ok, now I am hungry!!

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  9. Ah! These must happen....tonight! They look so good. And I adore eggplant, so I'm already sold. Thank you for sharing another delectable recipe and post. This whetted my appetite for dinner and dessert! I hope you have a love-filled week, my friend!

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  10. You have me at baked eggplants!! They look like the best veggie sticks I have ever seen!

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  11. What a great idea! They look tasty.

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  12. Hey lovely:) Just wanted to ask if you got my email? You won our giveaway! Here is the link: http://diana212m.blogspot.com/2013/02/giveaway-winners_18.html

    Kisses and talk to you soon, Diana

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  13. I certainly would enjoy sampling your eggplant. These sound delicious. I hope you are having a great day. Blessings...Mary

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  14. Eggplant sticks for healthy dinner? Anytime! They look lovely and delicious I'm sure your kids will munch them sooner than you can notice :) Have a lovely day xx

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  15. Oooooo! I have to make these! They look fantastic. Mmmmm!

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  16. Hi, Gwen! These look SO good. I don't do much with eggplant, but I need to! Fun to find you!

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  17. Oh my gosh these are fabulous. I love the twilight line. Laughed my head off.

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  18. I really like eggplant that is cooked properly. However, I have friends who love to cook vegetables for me at barbecues, since I am a vegetarian, and one they like to make is eggplant. I think that I must have at least a slight solamine sensitivity, because there have been several times when even lightly grilled eggplant is not cooked enough for me, and it has made me sick.

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