Eggplant Parmesan with Whole Wheat Pasta

 

First post of this thing is Eggplant Parmesan. This was literally so good that I barely tasted it. For anyone thinking, ewwww eggplant… think again because this was delish!
So the below makes enough for about 3 pretty good sized servings. I’m still working on my measuring and recipe writing skills so bear with me… I can only get better :)

Ingredients:

• 2 – quarter sized width handfuls of whole wheat pasta
• 2 cups pasta sauce (I just used jarred)
• 4 slices provolone cheese
• 1 large egg
• ½ c plain bread crumbs (or use the Italian ones and you won’t have to add seasoning other than pepper)
• ½ c panko bread crumbs
• ¼ c grated parmesan cheese
• Few grind of black pepper and Italian seasoning if needed
• 1 small to medium eggplant (I got 7, ½ inch slices from the one I used)
• salt
• extra virgin olive oil
• parsley (fresh or dried)

Directions:

• Peel eggplant and slice into about ½ inch slices. 
• Salt both sides of the eggplant and place paper towel underneath and on top of the eggplant. Then place a cutting board on top with some weight and let sit for about 30-45 minutes.
• Rinse the salt off of the eggplant and then pat dry again with more paper towel.
• Start water to boil and put sauce on med/low.
• Mix the bread crumbs, panko, parm cheese, pepper and seasoning in a bowl. 
• In another bowl beat egg and add a little water, about 2 tablespoons.
• Dip eggplant into egg mixture then coat with the breadcrumb mixture.
• Heat olive oil in a pan, you’ll likely have to do two batches.
• By this time the water should be boiling, add pasta.
• Once oil is hot add the coated eggplant slices. Don’t over crowd the pan. Let brown. Check after about 2-3 minutes and when golden and crispy flip to other side and repeat. You may need to add more oil if the pan is getting dry. 
• Continue process until all slices are done.
• Add provolone cheese on top of hot slices of cooked eggplant. I usually will add the cheese after the first flip. Then it’s melted by the time the other side is cooked.
• After 10 minutes of pasta cooking, remove and drain.
• Remove from pan and plate.

For plating, I put top the eggplant slices with some sauce and then sprinkle some parsley on top. Serve pasta with more sauce on the side as desired.

Hope you enjoy this as much as my belly did!