Eggplant bake served over pasta and homemade pasta sauce

Eggplant bake served over pasta and homemade pasta sauce



You need - 
1 eggplant
1 zucchini
1 can of crushed tomatoes
1 can of diced tomatoes
Pasta of your choice - if you want to keep it light try some angel hair pasta
1/2 - 1 cup of bread crumbs
1/2 - 1 cup of graded Parmesan cheese
2 tsp of Epicure Little Italy Secret Sauce
2 tsp Epicure's Monto Bene Secret Sauce
2-3 tbsp Epicure's marinara sauce
1-2 eggs
1-2 tbsp water
Mozzarella cheese
Tomato slices
Oil to fry the eggplant
Salt
And any other veggies you like in your pasta sauce like peppers, mushrooms, onions ect

So.. First off
Peels and slice your eggplants into rounds. Salt both sides an place into a colander for 40 - 60 minutes. This helps get rid of the bitterness of the eggplant. Rinse with cold water and pat dry.

Mix bread crumbs, parm cheese, and Italian seasoning together in a bowl and place to the side.

Beat egg(s) and water in a bowl

Place eggplant into egg and then into dry ingredients, place into a hot pan with a small amount of oil. Only use a small amount as the eggplant tends to soak it up.

Fry the eggplant until golden brown on both sides, then place into a cookie sheet

Top with tomato slice and some mozzarella cheese

Bake at 350 until cheese is melted

Pasta sauce
If you saved some eggplant for your pasta add it to a heavy bottom pot with 1 tbsp of butter
Add in your other veggies like zucchini, mushrooms ect.
Cook at medium heat for about 5 minutes
Add your cans of tomatoes, Monto Bene sauce, and marinara sauce and let your pasta sauce simmer until everything is soft.

Serve pasta sauce over your pasta and top with an eggplant bake