Breaded Eggplant with Marinara
Cyndy visited this weekend, and we made this for a dinner with Munira and Vinod. She soaked some dried mushrooms overnight and cut them up in small pieces to add to the marinara. it was really good! I need to look at Judi's eggplant recipe too; she fries it forever, but doesn't bread it (her dad never did). Then she bakes it with her homemade marinara, alternating layers so it's like a little lasagna. She says it melts in your mouth.
1 large eggplant
1/2 cup aquafaba
3/4 cup wheat germ
3/4 cup bread crumbs
salt & pepper
canola oil (for frying)
Slice eggplant, salt both sides, and let it weep (along sides of colander) for at least an hour; longer is fine. Rinse slices and pat dry.
Mix wheat germ and bread crumbs together and put on a plate. Dip dry slices in aquafaba, then dip in bread crumbs mixture. Place on a rack for 10-15 minutes to help adhere and dry out.
Pan fry or bake. Serve with marinara! Cyndy soaked some dried mushrooms overnight and chopped them up into small pieces to put in the marinara, heated over the stove.