How to make it

  • preheat oven to 375
  • boil water for pasta noodles
  • beat eggs in a container, i usually add 1-2 tbls of water
  • season flour and bread crumbs equally with half of the dried spices and salt and pepper
  • coat eggplant slices accordingly - flour (shake off excess), dip in egg and coat both sides the coat both sides with the bread crumb mix.
  • continue flouring, egg bath, and coating with bread crumbs on both sides.
  • heat a small amount of the oil in a pan, enough to saute but not deep fry the eggplant.
  • fry the eggplant until each side is a nice golden brown.
  • when water is at a rolling boil heavily salt pasta water
  • cook capellini til al dente about 3 minutes
  • drain noodles and return to pot and toss with a little olive oil and toss with 1/2 a jar of sauce
  • begin assembling parmesean as such - you'll want to use about 1/2 a jar of sauce on the eggplant and half for the noodles (if you like it saucy, use more)
  • coat bottom of pan with pasta sauce
  • add a layer of eggplant
  • top slices with more sauce
  • top with cheese
  • repeat until all eggplant is used and sauce used, with the top layer being cheese
  • put casserole in oven and bake for about 20 minutes until cheese is bubbly
  • warm pasta on stove top
  • serve pasta alongside of eggplant and enjoy

Reviews & Comments 1

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  • mrspotatohead 10 years ago
    One of my favorite dishes - like the fact that you said it's pretty easy to prepare. I've never tried to make at home - thanks!
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