Todd’s Eggplant Parmesan
Serves two
Note: Quantities are ambiguous as Todd measures nothing. One medium eggplant or two small should do for two people.
Ingredients:
Oil for skillet (to coat, less than ¼ inch)
Handful of spaghetti or other noodles
One medium to large eggplant
¼ cup flour
2 eggs, or one with a little milk added, beaten
¼ cup bread crumbs
½ to 1 jar pasta sauce
Mozzarella
Parmesan
Start the water boiling for your pasta. Meanwhile, heat oil in skillet. Slice Eggplant into quarter inch thick rounds. In a shallow bowl, mix the flour with a little salt and pepper. Dredge each slice of eggplant in flour, then dip in the egg mixture, and then coat each side with breadcrumbs.
Cook pasta while eggplant is frying. Fry each slice for three to four minutes a side. Place in separate dish. Put pasta in casserole dish. Layer each slice of fried eggplant over the pasta, and pour the pasta sauce over the whole dish. Cover with grated or sliced mozzarella and parmesan over the sauce. Broil until the cheese bubbles.