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Recipe Tags: Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Casseroles Main Dish Pasta Vegetables European Dinner Party Low Fat Summer Vegetarian Italian Dietary One Dish Meal Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Pasta Rice And Grains Spaghetti Tomatoes Taste Mood Eggplant

Garden Fresh Eggplant Parmesan

This year i finally mastered the art of growing eggplants. The trick i found was to keep them in pots on my porch where the bugs won't eat them as bad. Now that i have them growing good, eggplant parmesan seemed like the next reasonable step.

Steps

I slice my eggplants the night before and soak them in salt water.
I hear it makes them softer and more tender but i suppose you could go straight to the frying pan with them too.
Mix salt , pepper , garlic powder , and grated cheese into the flour.
Beat egg into water to make an egg wash.
Set up a standard 3 stage dipping station for frying the eggplant , hand dip in the seasoned flour , then into the egg wash and finally coat well in the breadcrumbs.
Start the pasta boiling in a separate pot while you start heating oil in a skillet to pan fry the eggplant.
Add a dash of olive oil or butter to the spaghetti water to keep it from boiling over.
The pasta can be just lightly cooked to al-dente stage , as it will finish off in the oven.
Pan fry the eggplant about 5 minutes on each side until nice and golden and drain on a plate.
Drain the spaghetti , and toss in a bowl with some olive oil.
Also start the oven to preheat at 350 at this time.
Get out a 3 x 9 x 12 inch casserole.

Ingredients

eggplants, flour, egg, water, parmesan cheese, panko breadcrumbs, salt, pepper, garlic powder, spaghetti, olive oil, spaghetti sauce