eggplant parmesean with spaghetti marinara Recipe

How to make it

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• 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