Grain Berry Bran Flakes Eggplant Parmigiana by Amanda Digges
1 large eggplant, peeled and sliced into ¼” slices
2 cups Italian seasoned fine bread crumbs
¾ cup milk
8 cups of Grain Berry Bran Flakes, finely crushed
4 cups of finely grated parmesan cheese
2 Tbsp Kosher salt + more for initial salting of the eggplant slices
1 tsp Ground black pepper
2 Tbsp garlic powder
Olive oil spray
2 cups shredded mozzarella cheese
1 jar of Silver Palate San Marzano Marinara Sauce, heated
If desired, generously salt both sides of the eggplant slices and allow to sweat while preparing your breading station. The salt removes some of the moisture and mild bitter taste from the eggplant.Heat oven to 425. Create a 3 section breading station. The first section will be a plate with the bread crumbs. The second will be a pie plate with the eggs and milked whisked together. The third station will be a large bowl containing the crushed bran flakes, parmesan cheese, 2 Tbsp of kosher salt, black pepper, and garlic powder, well mixed. Rinse the eggplant slices well under cold water and pat dry. Prepare a large rimmed baking dish by spraying it heavily with olive oil cooking spray. Lightly dust the eggplant slices with the fine bread crumbs. Then dunk into the egg mixture and follow by coating with the bran flake mixture. Place on the baking sheet and spray generously with the olive oil spray. Bake until lightly browned and crispy, about 15 minutes. Remove from the oven, change heat to broil, sprinkle each slice generously with mozzarella cheese, and return to the oven until cheese is fully melted and bubbly. Serve covered with San Marzano Marinara Sauce.
For more information about the chef behind this recipe, check out the Silver Palate blog.