Eggplant Parmesan with Pasta

Ingredients

• 2 lb eggplant
• ½ cup all-purpose flour
• 2 eggs
• 1½ cup breadcrumbs
• ½ cup Parmesan cheese, grated
• 1½ cup mozzarella cheese, shredded
• 24 oz marinara sauce
• 12 oz spaghetti or preferred pasta
• ½ cup olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh basil, chopped (optional)

Steps

1. Slice eggplant into 1/4-inch thick rounds, salt them, and let sit for 30 minutes; pat dry thoroughly.
2. Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan cheese, salt, and pepper.
3. Dip each eggplant slice in flour, then egg, then breadcrumbs, ensuring full coating.
4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
5. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9x13 inch baking dish. Layer half of the fried eggplant, then half of the remaining marinara, and half of the mozzarella and remaining Parmesan.
6. Repeat layers with the remaining eggplant, marinara, and cheeses. Bake for 25-30 minutes, or until bubbly and cheese is melted and lightly browned.
7. While the eggplant bakes, cook pasta according to package directions until al dente. Drain well.
8. Serve baked eggplant Parmesan hot over the cooked pasta, garnished with fresh basil if desired.