Play: Food Recipes
Eggplant Parmesan with Spaghetti
Here is a delicious vegetarian dish that you can quickly cook up for you and worthy dinner guests.
Yield: 2 servings
Prep and cook time: 20 minutes
Ingredients:
- 1 large or 2 small eggplants
- 1 jar tomato sauce (try Classico, 4 cheese)
- 2 servings angel hair pasta
- parmesan cheese
- shredded mozzarella cheese
- Italian bread crumbs
- 1 egg
- olive oil
- salt
- fresh cracked pepper
- fresh basil
Directions:
- Cut the eggplant into slices (1/2 inch thick). Season with salt and pepper on both sides.
- Beat the egg in a bowl.
- Coat each eggplant slice with egg and toss it in the breadcrumbs. Set slices aside.
- Add pasta to a large pot of salted boiling water. After 5 minutes pour the pasta and water into a coriander.
- Heat up the tomato sauce in the same pot you used for the pasta. Place the pasta back into the pot to soak up the sauce.
- Heat up 2-3 tablespoons of olive oil in a large pan.
- Place the slices into the hot oil and cook for 3 minutes on one side.
- Flip the slices and add a spoonful of tomato sauce on each. Add mozzarella and parmesan cheese. Cook for another 3 minutes.
- Pile the pasta and fan the eggplant slices onto a plate. Garnish with basil.