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Instructions |
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Boil 2 quarts of water. Place pasta in pot and cook
for 10 minutes.
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Place diced tomatoes and tomato paste in pot and
cook on low. Cut eggplant lengthwise into 1/2 inch
thick pieces. Prepare 2 flat bowls- 1 with bread
crumbs, and 1 with the cracked egg. Coat each slice
of eggplant in egg then breadcrumbs.
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In a large pan, place cooking oil and heat up pan.
When hot, put in coated eggplant, heat for 3
minutes on each side. Place cooked eggplant on a
baking dish (with aluminum foil) and cover with Parmesan cheese.
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Put in oven on broil and leave door partially open.
Place pan of eggplant pieces in oven under broil
until cheese is browned. Drain pasta. Put pasta on a
place and cover with the hot tomato mixture and
place cooked eggplant on top of that.
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Originally Submitted
3/28/2011
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