If you're a fan of both eggplant parmesan and pasta, then this recipe is perfect for you! We've combined these two classics to create a mouth-watering dish that's sure to satisfy your cravings. This recipe is vegetarian-friendly and can easily be made vegan by omitting the cheese or using a vegan cheese alternative.
Ingredients:
- 1 pound of pasta (we recommend penne or rigatoni)
- 1 large eggplant, sliced thinly
- 1 cup of Italian-style breadcrumbs
- 2 eggs, beaten
- 2 cups of tomato sauce
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat your oven to 375°F.
- Cook the pasta according to the instructions on the package. Drain and set aside.
- In a shallow dish, beat the eggs together. In another shallow dish, add the Italian-style breadcrumbs.
- Dip each slice of eggplant into the beaten eggs, then coat in the breadcrumbs.
- In a large skillet, heat enough olive oil to cover the bottom of the pan. Fry the eggplant slices until they are golden brown on both sides. Remove from the pan and place on a paper towel-lined plate to absorb any excess oil.
- In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom. Add a layer of pasta, then a layer of eggplant slices. Repeat until you've used all of the ingredients, ending with a layer of tomato sauce on top.
- Sprinkle the shredded mozzarella and grated parmesan cheese on top of the tomato sauce.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Sprinkle the chopped basil on top of the dish before serving.
Now you're ready to enjoy your delicious Eggplant Parmesan Pasta! This dish is perfect for a cozy night in, a dinner party with friends, or anytime you're in the mood for a comforting and flavorful meal.