Open Face Eggplant Parm Tortillas

I usually don’t buy jars of marinara sauce, my Momma taught me better. However, I work in a Natural Grocery store, this sauce was on sale and looked really really good. Its an Artichoke Parmesan sauce, every once in a while, if I do buy a jar of sauce I’ll throw it on something like this and call it lunch/dinner for a couple days. Its really easy and cost effective.

You could replace the eggplant with zucchini squash here.

1 medium eggplant
1 egg + ¼ c milk
½ c- 1c Italian style breadcrumbs (there is a breadcrumb recipe in August)
tortillas or bread
marinara sauce
cheese

Preheat oven to 400

Cut the ends off the eggplant, cut it in half, and cut/peel the skin off. I like to slice my eggplant long-ways (top to bottom), it usually makes less pieces. One medium eggplant, cut in half, then sliced length-wise made 8 pieces here. Salt each side of each piece liberally and let sit for 30min. This will pull all the bitter juices out of the eggplant and make a much better tasting finished product. Rinse off the eggplant and pat dry. In a bowl, whisk together the egg and milk. On a plate pour your bread crumbs. Dip each piece in the egg mixture, then cover in crumbs. Place each piece onto a greased tray. I find it helps to crisp the breadcrumbs if you spray olive oil onto each side of the pieces. Bake for 10-12 minutes on each side.