Eggplant Parmesan

• Produce

  • 1 Eggplant, large
  • 1 tbsp Parsley and basil, fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 cups Pasta sauce

• Pasta & Grains

  • 1 box Spaghetti or linguine

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Bread & Baked Goods

  • 1 1/2 cups Bread crumbs, dry unseasoned

• Dairy

  • 1 8 oz bag Mozzarella cheese

• Liquids

  • 1 tsp Water

• Other

  • 1 cup (for breading, plus ¼ cup (for topping grated parmesan cheese

Found on kitchenswagger.com

Ingredients

• 1 large eggplant, sliced into ¼ - ½ thick slices
• 1½ cups dry, unseasoned bread crumbs
• 1 cup (for breading), plus ¼ cup (for topping) grated Parmesan cheese
• 1 8 oz bag shredded mozzarella cheese
• 1 tablespoon each minced fresh parsley and basil
• 2 large eggs
• 1 teaspoon water
• ½ cup all-purpose flour
• ⅓ cup olive oil
• 2 cups pasta sauce
• 1 box spaghetti or linguine (optional)
• salt

Directions

• Cut the eggplant into ¼ - ½ thick slices and place on a cooling rack or paper towel. Sprinkle each side with a little salt to draw out the liquid and bitterness. Let air dry for at least 30 minutes. Press down with a paper towel when the 30 minutes is up to remove any remaining moisture.
• Preheat the oven to 350 degrees. Combine bread crumbs, ½ cup of Parmesan cheese, and fresh herbs, on a pie plate and set aside. In a small bowl, whisk the eggs and water and set aside. On another plate, spread the flour.
• Coat the eggplant with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs stick. you want a heavy coating.
• Heat olive oil in a large skillet over medium-high heat. Add the eggplant and saute until golden brown, about 2 minutes per side. Remove eggplant and set aside on a plate.
• Lightly oil a 13 inch baking dish and spoon in 1 cup of pasta sauce. Arrange the eggplant in two rows over the sauce, slightly overlapping them. Cover with the remaining cup of tomato sauce and sprinkle with remaining ¼ cup Parmesan cheese. Top with the full bag of mozzarella cheese.
• Cover the pan with aluminum foil and bake 35 minutes. Remove the foil for the last 5 minutes of baking and crank up to 400 degrees.
• Meanwhile, bring a large pot of water to a boil and cook pasta al dente.
• Serve eggplant over pasta.