Eggplant Parmesan with Whole Wheat Pasta

Eggplant Parmesan with Whole Wheat Pasta

Ingredients

• For the Eggplant Parmesan:

  • 2 large eggplants, sliced into 1/4-inch rounds

  • Salt, for sweating the eggplants

  • 1 cup whole wheat flour

  • 3 large eggs, beaten

  • 2 cups breadcrumbs (preferably whole wheat)

  • 2 cups marinara sauce

  • 2 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese

  • 1 tablespoon olive oil

  • Fresh basil leaves, for garnish

• For the Whole Wheat Pasta:

  • 8 ounces whole wheat pasta (spaghetti or penne)

  • Salt, for pasta water

  • Olive oil, for drizzling

Instructions

1. Prepare the Eggplant:

   • Preheat your oven to 375°F (190°C).

   • Lay sliced eggplant on paper towels, sprinkle with salt, and let it sit for about 30 minutes to draw out moisture.

2. Bread the Eggplant:

   • Rinse the eggplant slices under cold water and pat them dry with paper towels.

   • Set up a breading station: place flour in one dish, beaten eggs in a second, and breadcrumbs in a third.

   • Dredge each slice of eggplant in flour, dip it into the eggs, then coat it with breadcrumbs.

3. Fry the Eggplant:

   • In a large skillet, heat olive oil over medium heat.

   • Cook the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer cooked slices to a paper towel-lined plate to absorb excess oil.

4. Assemble the Eggplant Parmesan:

   • In a baking dish, spread a thin layer of marinara sauce. Next, layer half of the eggplant slices on top.

   • Add half of the remaining marinara sauce, followed by half of the mozzarella and Parmesan cheeses.

   • Repeat the layers with the remaining eggplant, sauce, and cheeses. Finish with a sprinkle of Parmesan on top.

5. Bake:

   • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

6. Cook the Pasta:

   • Meanwhile, cook the whole wheat pasta according to package instructions in salted water. Drain and drizzle with olive oil.

7. Serve:

   • Serve the hearty pieces of the eggplant Parmesan over a bed of whole wheat pasta. Garnish with fresh basil leaves for an added touch of whimsy!

Enjoy this delightful dance of flavors and textures, where the humble eggplant shines in a cheesy embrace, alongside healthy whole wheat pasta for pure comfort.