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
Instructions
Cut the eggplant into 1/4 – 1/2 thick slices and place on a cooling rack or towel. Sprinkle both sides with a touch salt to prolong the liquid and bitterness. Let air dry for a minimum of half-hour. displace with a towel once the half-hour is up to get rid of any remaining wetness.
heat the kitchen appliance to 350° F. mix bread crumbs, 1/2 cup of Parmesan cheese, and recent herbs, on a pie plate and put aside. in an exceedingly little bowl, whisk the eggs and water and put aside. On another plate, unfold the flour.
Coat the eggplant with the flour and shake off the surplus. Dip within the egg mixture and so coat with the bread crumb mixture, patting along with your fingers to create the crumbs stick.
Heat oil in an exceedingly giant pan over medium-high heat. Add the eggplant and sauté till golden brown, regarding a pair of minutes per aspect. take away eggplant and assail a plate.
gently oil a thirteen in. baking dish and layer bottom with one cup of spaghetti sauce. organize the eggplant in 2 rows over the sauce, slightly overlapping them. cowl with the remaining cup of spaghetti sauce and sprinkle with remaining 1/4 cup of Parmesan cheese. high with the complete bag of cheese cheese.
cowl the baking dish with tin foil and bake for thirty five minutes. take away the foil for the last five minutes and switch kitchen appliance up to 400° F.
whereas eggplant is baking, bring an outsized pot of water to a boil and cook food hard. Serve eggplant over food.
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