Inch by Inch, Row by Row.: Baked Baby Eggplant Parmesan

Last night, it was time to tackle "Dinner B: Eggplant Parmesan." Though I've halfheartedly made chicken parm before, I've never tackled the eggplant version. Add to that the challenge of a husband who doesn't love eggplant, and I was a bit nervous. However, the adorable baby eggplants gave me the courage to experiment!

Before I start, a disclaimer: this recipe turned out okay, but not great. The textures were too mushy, in my opinion; the breadcrumbs lost their crunch in the baking with the sauce. Since I'm not an expert at this sort of recipe, I'm not sure how I'd modify--except that maybe I'd keep the sauce on the side for dipping and just serve the eggplants topped with breadcrumbs and mozzarella. I did use two main recipes for inspiration: this one about baby eggplants and this one for baked eggplant parmesan.

Ingredients (for 4 servings):

20 baby eggplants, fresh (I had 17 from the Farmers' Market)

1 package fresh buffalo mozzarella (round)

1 jar good marinara sauce

1 cup dry Italian breadcrumbs

2 cloves fresh garlic, minced

1/2 tbsp parsley, dried or fresh (chopped)

1/2 tbsp basil, dried or fresh (chopped)

1/2 tbsp oregano, dried or fresh (chopped)

1-2 tbsp fresh grated parmesan cheese

2 tbsp olive oil

Salt and pepper, to taste

Step 1: Preheat oven to 375 degrees.

Step 2: Rinse baby eggplants, slice off green stems, and slice in halves lengthwise.

Step 3: Rub a bit of kosher salt onto the flesh side of the baby eggplant halves (to draw out some fluid that can be bitter). Let sit 15 minutes. (Don't skip this step--it really helps with flavor!)

Step 4: While the eggplant is "sweating," toast the breadcrumbs in a pan on the stove under medium-low heat for approximately 8 minutes, stirring throughout. (I thought this step was silly--but it really made the topping tastier!)

Step 5: Dab off drawn fluid from surface of halves and score flesh, without piercing the skin at bottom, into a criss-cross pattern (this will make grooves to press bread crumbs into).

Step 6: In a mixing bowl, combine toasted breadcrumbs, herbs, garlic, grated parmesan, and salt and pepper. Add the olive oil, enough to make the dry mix combine but not saturate. Mix well.

Step 7: Press a small amount of dry mix onto the surface of the eggplant halves, working it down into the grooves. Coat the surface well with more of the breadcrumb mixture.

Step 8: Coat a large baking pan with non-stick cooking spray (or olive oil). Spread eggplant halves (topped with breadcrumbs) in the pan. Bake in preheated oven for about 10 minutes, checking for tenderness by piercing eggplants with a fork.

Step 9: In another large baking dish (or four smaller dishes, as I did), spread marinara sauce. Place cooked eggplants on top of marinara, then top with mozzarella cheese.