Serves five

l medium eggplant, sliced 1/2 inch thick
1 egg slightly beaten and mixed with a teaspoon of water
3 cups breadcrumbs
1/2 cup olive oil
3 cups marinara sauce
21/2 cups shredded Mozzarella cheese
1/4 cup Parmesan cheese
1/2 pound cappellini or vermicelli pasta

Soak eggplant in salty water for an hour or so. Drain and pat dry. Dip each slice in egg and water mixture, then cover each slice in the breadcrumbs. Fry both sides of slices in olive oil. In between frying each batch of slices, clean out frying pan and start over. (It keeps the oil from burning.) In a casserole dish, put 2 tablespoons of marinara sauce to cover the bottom. Then layer the eggplant and cheese and marinara. Start the whole process over again, being careful not to add too much sauce. Cook uncovered for about 45 minutes at 375 degrees. ItÕs better to overcook than undercook. On the side, serve pasta tossed with olive oil and a little sautéed garlic.

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