- 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
- Bring a pot of salted water to a boil.
- Preheat broiler.
- Lay eggplant slices on a cutting board and salt each slice.
- 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.
- Spray a baking sheet with cooking spray.
- Dip each eggplant slice in seasoned flour, then egg, then panko breadcrumbs.
- Lay each breaded slice on greased baking sheet and spray with cooking spray.
- Broil eggplant in the oven for 2 minutes, then flip and broil for 2 more minutes.
- While the eggplant cooks, add spinach fettuccine noddles to boiling water and cook according to the package, about 11 minutes.
- 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.
- Warm jarred pasta sauce in a bowl in the microwave or on the stove top until heated through.
- 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.
- Serve warm and enjoy!
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!