Eggplant Parmigiana Wraps
- 2 tbs oil
- 1 large eggplant sliced into 1/4 thick rounds
- 1 egg lightly beaten
- 1/12 cups breadcrumbs or panko crumbs
- 1 pinch salt
- 1 1/2 cup marinara sauce
- 1/2 cup parmesan cheese finely grated
- 1/2 cup mozzarella cheese shredded
- 1/4 cup pesto
Who doesn't love eggplant? Actually half the people I know can't stand it... at least, until they come in contact with a good eggplant parmigiana!
I served eggplant parm to my brother, who is a very vocal eggplant hater. He gobbled it up, and had no idea what he was eating until his last bite, when I blurted it out with pride. He has been reformed! I always slice and salt my eggplant before cooking to cut down on the bitterness, but I've recently learned that this is so last year... it turns out eggplant has evolved so much that it no longer has a bitter taste. I tested the theory and it tasted no different when salted, so I just saved myself a half hour prep time.
This recipe is a super-quick and easy version of eggplant parmigiana that makes a perfect afternoon snack or light dinner. I promise it will quickly become a household fave!
These photos were done so you can see the ingredients, but in real life it is smothered in sauce and cheese!