Easy and delicious eggplant parmesan loaded with mozzarella and parmesan cheese and served over pasta.
1 large eggplant, sliced into 1/4 – 1/2 thick slices
1 1/2 cups dry, unseasoned bread crumbs
1 cup (for breading), plus 1/4 cup (for topping) grated parmesan cheese
1 8 ounce bag shredded mozzarella cheese
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
1/3 cup olive oil
2 cups pasta sauce
1 pound spaghetti or linguine (optional)
salt to taste
- Cut the eggplant into 1/4 – 1/2 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° F. Combine bread crumbs, 1/2 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.
- Visit Eggplant Parmesan @ kitchenswagger.com for full instructions.