Roasted Eggplant with Toasted Breadcrumbs

So we are totally uncreative when it comes to naming dishes.  We wanted to call this "healthy eggplant parm" but it doesn't really have much parmesan in it (which is why it is healthy - actually can eggplant parm ever be healthy?).  So we stuck with "roasted eggplant with toasted breadcrumbs" mostly because it rhymed :)  Why did we have to include the breadcrumbs in the title?  Nobody ever really thinks about breadcrumbs because they are usually just a plain topping.  BUT, these are the best bread crumbs.  Ever.  Do not leave these out because they absolutely complete this dish.  Actually, we should probably have called it "Toasted Breadcrumbs with Eggplant".

There are three easy steps to this dish.  Step one is to cut up the eggplant and bake it in the oven real quick.

Step two is to make the breadcrumbs while the eggplant is cooking.  (That nail color is Essie's Sew Psyched, by the way) 

The last step is to put it all together.  (Yes we made our own sauce from scratch.  No we will never do that ever again, ever.)

RECIPE

One eggplant, cut into 1/2 inch slices
olive oil
salt

One cup coarse bread crumbs (we cut up some stale bread for this)
One tablespoon olive oil, or just enough to coat the breadcrumbs
Three garlic cloves, minced
2 tablespoons Parmesan cheese + more for sprinkling on top at the end

1/2 cup marinara sauce, warmed

Arrange the eggplant slices on a baking sheet and brush/spray with olive oil on both sides.  Be careful, eggplants soak up grease really quickly so work quickly and don't over do the oil.  Bake at 375F for about 15 minutes, until cooked through and very slightly browned on top.

Saute the garlic in the olive oil until they just start turning brown, then add the bread crumbs (add more olive oil if necessary).  Stir them over medium heat until they start to toast.  Slowly add the Parmesan cheese to the bread crumbs.  Keep stirring until the mixture is a rich golden brown.

Arrange about half of the eggplant slices in a single layer on a platter.  Spread half of the tomato sauce evenly over the eggplant.  Top with the rest of the eggplant slices and then another layer of sauce.

Sprinkle with the breadcrumbs and then finish off with a layer of Parmesan cheese.  Enjoy!

Variation: Use three slim/Asian eggplants and arrange as one layer on the plate.  The dish is easier to serve this way because the eggplants are already bite-sized, no need for cutting.  Also, you will need less marinara sauce this way since there is only one layer.