2 whole eggplants, cut into 1/2” slices
salt
2 whole eggs
2 cups Panko breadcrumbs
1 tbsp dried oregano
1 tsp granulated garlic
olive oil (preferably in a sprayer)
24 oz jar of pasta sauce
12 oz whole grain pasta
1 cup shredded mozzarella cheese
Lay eggplant slices on a cutting board and salt very generously. Allow the slices to sweat for 30 minutes or more, then rinse them clean and dry them with a dish towel. Preheat the oven to 375 when this is almost done (or convect at 350).
Beat the two eggs, adding a splash of water, with a fork in a shallow dish such as a pie plate. Next to the egg dish, combine the oregano and garlic with the Panko breadcrumbs. Place these dishes right next to a cookie sheet with a wire cooling rack placed on top of it.
Coat each eggplant slice with egg, then the breadcrumb mixture. Lay them on the wire rack and be careful not to lose breadcrumbs by sliding them around. Bake the eggplant for 30-40 minutes (20-30 if using convection), until they begin to brown nicely. Near the end, lightly spray the breadcrumb topping with olive oil.
In a 9 x 13 dish, arrange half of the eggplant slices in a single layer. On top of each slice, spoon some of the pasta sauce and top with a light layer of cheese. Place back in the oven for about 3 minutes to begin melting this cheese. Repeat this process with the rest of the eggplant, more of the sauce (but not all—save some for the pasta), and all of the remaining cheese. Continue baking this at 375 until it’s heated throughout and the cheese on top is melted and and beginning to brown, or about 15 minutes.
While it’s baking, boil the pasta and heat the rest of the jar of pasta sauce. Serve eggplant over a bed of pasta with a side of sautéed spinach.
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