I posted a similar version of this Eggplant Parmesan recipe last year, but I wanted to update it a bit and make it a little healthier. Yes, I still saute´ my eggplant, but they’re not deep-fried anymore. When you’re using fresh, beautiful veggies like the ones we’ve been getting from our CSA, it’s easy to make a healthy and delicious meal.
Ingredients
- To cook the eggplant:
- 2 large eggplants, cut lengthwise and then thinly sliced
- 4 tbsp flour
- 2 eggs + 1 tbs milk, mixed and seasoned with pepper
- 3/4 cup Panko bread crumbs
- 2 tsp Italian seasoning
- 2 tbsp chopped fresh basil
- salt & pepper to taste
- For the pasta:
- 12-16 oz dry pasta
- 1 cup fresh parmesan cheese
- 1 pint cherry tomatoes
- salt & pepper to tate
Instructions
- Take out 3 bowls, and create a breading assembly line. The first should be flour, the second should be the eggs, and the third should be the Panko mixed with Italian seasoning, salt, and pepper.
- Dip the eggplant in the flour, then the eggs, then coat completely with the bread crumb mixture.
- In a large saute pan, pour in enough about 2 tbsp olive oil
- Heat the oil on MEDIUM heat.
- Toss the coated eggplant into the saute pan and saute for about 4 minutes on each side, until brown and crispy. Set on a towel on a plate.
- Cook the pasta according to package directions. Set aside 1/2 cup of cooking water to help thicken the sauce.
- Drain pasta (minus the 1/2 cup cooking water).
- Add 3/4 cup cheese to the pasta and mix until mostly melted
- Add the cherry tomatoes. The hot pasta will slightly cook them until tender and sweet.
- Add salt and pepper to taste.
- Put Everything Together:
- Spoon the pasta into a large serving bowl
- Add the fried eggplant and mix together gently
- Top with 1/4 cup grated parmesan and chopped basil
