July 3, 2013

Broiled Eggplant Parmesan with Spinach Fettuccine

Here's my delicious version of Eggplant Parm, made with Spinach Fettuccine and instead of messy frying I simply broil the eggplant for a few minutes. This dish is a favorite in my household when we want a hearty Italian pasta dish (bonus: it's meat free too!). Hope you enjoy as much as we do. 
If you don't want to go meat free for dinner but are still craving pasta try my 

 Ingredients:

Makes 4 servings
  • 1 Eggplant, cut crosswise into 8-10 slices
  •  12oz Spinach fettuccine
  • 8oz block of Mozzarella cheese, cubed or shredded
  • 1 cup panko breadcrumbs
  • 12-16 oz jar tomato based pasta sauce
  • 2 eggs, beaten
  • 1/2 cup flour
  • 4-5 tbsp Parmesan cheese, shredded or grated
  • cooking spray
  • 1 tsp garlic powder
  • 1 tbsp Italian seasoning

Directions:

  1.  Bring a pot of salted water to a boil.
  2. Preheat broiler.
  3. Lay eggplant slices on a cutting board and salt each slice.
  4. Make a dipping station with three bowls: place eggs in one bowl, flour and garlic powder in another, and breadcrumbs and 2 tbsp Parmesan in another.
  5. Spray a baking sheet with cooking spray.
  6. Dip each eggplant slice in seasoned flour, then egg, then panko breadcrumbs.
  7. Lay each breaded slice on greased baking sheet and spray with cooking spray.
  8. Broil eggplant in the oven for 2 minutes, then flip and broil for 2 more minutes.
  9. While the eggplant cooks, add spinach fettuccine noddles to boiling water and cook according to the package, about 11 minutes.
  10. Remove eggplant and top with mozzarella cheese and a pinch of Italian seasoning then place in the broiler for about 3 minutes until golden and bubbly.
  11. Warm jarred pasta sauce in a bowl in the microwave or on the stove top until heated through.
  12. Plate the pasta on four plates, top with a couple spoonfuls of sauce, then a couple slices of eggplant, then finally more sauce and a sprinkle of Parmesan cheese.
  13. Serve warm and enjoy!
Slice eggplant into 8-10 slices and salt.
Make a breading station with three plates: seasoned flour, Parmesan panko, and beaten egg.
Dip eggplant in flour, then egg, then finally panko.
Lay the crusted eggplant slices on a greased baking sheet and spray with cooking spray.
Meanwhile cook the fettuccine in salted boiling water until done, about 11 minutes then drain.

Broil the eggplant on high on each side for about 2 minutes.
Take an 8oz block of mozzarella and shred or cube.
Top each broiled eggplant slice with mozzarella.
Sprinkle with Italian seasoning and broil again for about 3 minutes.
Take the delicious gooey eggplant slices out of the broiler 
and now it's time to assemble the Eggplant Parmesan!
To plate add a portion of pasta, top with a couple spoonfuls of warmed pasta sauce and approx a teaspoon of Parmesan then top with two eggplant slices.

Top with additional sauce and Parmesan and serve!

I love this warm comforting Italian dish! It's impressive yet easy and 
great for a big family Sunday dinner!
I also made a version of these crusted eggplant slices (fried not broiled this time) covered in red pepper flakes and cayenne a day before I went into labor because I read that spicy food and eggplant could induce labor. Ava was here a day later...maybe it worked!

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2 comments:

  1. Where do you buy spinich fettuccini?

    ReplyDelete
    Replies
    1. Esta, It is the Rostoni pasta brand found in most grocery stores. I believe I bought mine at Walmart.

      Delete

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