Baked Eggplant Fingers

Did you know that sliced eggplants kinda smell like bananas?

Three separate times this month people have excitedly reminded us that football season is here.  What typically follows is a mildly awkward silence where we try to remember if football was the one with the brown ball or the orange one. There may even be a blank stare or two until the other person realizes that we do not share in their excitement, but do appreciate the effort regardless.

Now had these chit-chatters reminded us instead that the fall placemats were on sale at Kohls, or that we could finally buy leaf shaped cookie cutters from Crate and Barrel, then we would have had a more of a two-way conversation. That conversation may have even evolved into the three of us driving to Bed, Bath and Beyond where we would share with them our stash of 20% off coupons. It would have been a great day of frivolity that would end with chicken burritos and margaritas at Border Café. If there was still time, we would have them over and watch Glee together.

One thing we love about people that like sports is that they know how to throw a party. Nachos, beer, chicken wings, chex mix and mozzarella sticks! How wonderful!

Friends have been kind enough to invite us to Superbowl parties in the past and they are a hoot and a half. Mostly we like them because after the sports fans retreat to the living room, we are free to polish off the cheese and cracker plate in the kitchen.

By the way, if you eat an entire brick of brie and no one witnesses it, did it really happen?

We’ would TOTALLY go back to a football party if you would invite us to yours. If you did invite us, we would bring these stunning little munchies:

Not our best staging job, but you get the point.

What we like most about this recipe is that you can pretty much eyeball the measurements. Just make sure you have plenty of freshly grated parmesan, eggs, salt, pepper, olive oil, marinara sauce and Italian breadcrumbs.

That’s it. How cheerful!

You should start by taking two medium sized eggplants and cutting them in half, and then the halves in strips. You might be able to get 4 strips per half depending on the size.

Well, that’s a lie. You should start by preheating the oven to 450. If you don’t start there you will find yourself dripping in raw egg trying to turn on the oven with your elbow.

In one bowl, drizzle the chopped eggplant with oil, salt and pepper. In a second bowl, add two egg whites. In a third bowl, add breadcrumbs and parmesan cheese.

At the end of your little assembly line of bowls, cover a baking sheet or roasting pan with parchment paper. Then toss the eggplant in the egg whites, coat it with the breadcrumb mixture and space out evenly on the baking sheet.

Bake for 10 minutes on each side (or until golden brown) and serve with warm marinara sauce.

They're baked, not fried! But fried would make them good too!

They come out crunchy but tender! If we could do one thing over again, we would have removed the skin. They weren’t horrible but just a personal preference.

Then serve to the hungry football fans. They will distract all of the straight men while you eat that brick of brie unnoticed in the corner.

xoxo