This is a very tasty eggplant dish that even non-eggplant eaters seem to enjoy! This recipe and photos were shared with me by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Eggplant Hints, Tips, and Information.
Roasted Eggplant with Marinara Sauce
Yields: 4 to 5 servings
Prep time: 10 min
Cook time: 12 min
eggplant, pared and cut in 1.2-inch slices
1/2 cup butter, melted
3/4 cup fine dry
1 (8- or 10 3/4-ounce) jar of your favorite marinara Sauce
1 tablespoon crushed oregano leaves
1 cup shredded fresh
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
Preheat oven to 450°F. Line a baking sheet with non-stick aluminum foil.
Place melted butter in a bowl. Combine bread crumbs and salt in a separate bowl. Dip eggplant slice
in the butter and then in breadcrumb mixture.
prepared eggplant slice, in a single layer, on the prepared baking sheet.
Spoon and spread the marinara sauce on top of each
eggplant slice, sprinkle with oregano, and then sprinkle with Mozzarella cheese.
Bake approximately 10 to 12 minutes or until tender.
Makes 4 to 5 servings.
Notes: I like to use young eggplant, and I do not peel
them. I brush butter all over the skin (olive oil works just as well). I also like to use my homemade roasted
Marinara Sauce, which is a very concentrated and flavorful sauce.