Baked Eggplant Marinara with Roasted Green Tomatoes
Baked Eggplant Marinara with Roasted Green Tomatoes Eggplants for eggplant marinara are often fried in oil.
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Ingredients
- 2 globe eggplants, cut into 2-inch-thick slices
- 2 Ichiban (Japanese) eggplants, cut in half lengthwise
- 2 tablespoons salt
- ¼ cup cornmeal or polenta
- 1 cup breadcrumbs
- 1 teaspoon dried Italian herbs
- 1 1/2 teaspoons freshly ground black pepper
- 2 eggs
- 3 cups marinara sauce (fresh, homemade is best), divided
- 1 cup cubed fresh mozzarella
- 2 small green tomatoes, sliced thinly (optional)
- 1 tablespoon julienned fresh basil leaves
- 1 1/2 teaspoons olive oil
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