Baking as a hobby leads to the inevitable: too much bread. A two-person household can only consume so much bread before it stales. (And a freezer can only hold so many wrapped loaves and rolls before it overflows.) I try to keep the bread tide in check by making breadcrumbs from time to time: I search out the oldest bread in the freezer, let it come to room temperature, and send it for a whirl in the food processor.
Yesterday’s freezer purge yielded three whole wheat pistolettes, one cheese-filled crescent, and a single slice of flaxseed bread. Processed along with a coarsely chopped clove of garlic and a quarter cup each of grated pecorino romano and parmesan cheeses, the breads became seasoned crumbs crying out for a gratin dish. Fortunately, I had several fat eggplants, a little marinara sauce, and a dish just the right size…think of this gratin as a deconstructed, lower-fat eggplant parmesan sandwich.
- 1-1/2 cups homemade breadcrumbs (made by grinding stale bread in a food processor)
- 1 large clove garlic
- 1/4 cup finely grated parmesan cheese
- 1/4 cup finely grated pecorino romano cheese
- generous handful parsley leaves (optional)
- 2 medium eggplants, sliced 1/4 inch thick
- 3 tablespoons olive oil
- 1/2 cup marinara or other light tomato sauce