Eggplant Parmesan Pasta
- Pasta -
- Tomatoes - Chopped (or use pre-made tomato sauce)
- Tomato Paste -
- Basil - Ribboned
- Parmesan -
- Bread - Slices OR 1/2 cup crumbs
- Olive Oil - 6 tablespoons (about)
- Salt and pepper - To taste
- Egg - 2, beaten
- All Purpose Flour - 1/2 cup
- Garlic - 3 cloves, diced
- Onion - 1/4 cup, diced
- Eggplant - Thinly sliced
- There are a couple of ways to prepare this dish, depending on how much time you have. The more elaborate (and worthwhile!) way is to slice the eggplant and dip each piece, individually, into a flour/egg-wash/breadcrumb-and-parmesan mix and then fry each piece in olive oil.
- Make a spicy marinara sauce by sauteeing diced garlic and onion in olive oil for a moment or two. Add chopped tomatoes, tomato paste, basil, and any spices you like, including chili flakes. Season with salt and pepper, add water if needed. Simmer on medium-low heat until tomatoes break down into caramelized heaven and sauce is aromatic, about 30 minutes.
- Meanwhile, boil a pot of water and cook your fresh pasta until it floats (about 3 minutes).
- Serve with your fresh pasta, beautifully crispy fried eggplant, and more parmesan cheese. WOW, YES, GREAT!
- The other way keeps the spirit of the eggplant parmesan with a quick-cooking twist! All in one pan: fry eggplant, add onions and garlic and tomatoes and make a sauce with the eggplant. You could then make parmesan croutons: Drizzle a little olive oil over bread slices, pat it in and press some grated Parmesan on to each side. Place in a non-stick pan without any oil and fry until golden on both sides. Boil water, cook the fresh pasta, and now, serve the whole lot over fresh pasta with the basil ribbons on top.
- Not included in the Large Kitchen Boxes: Tomato Paste, All Purpose Flour, Bread, Olive Oil, Salt and Pepper
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