Eggplant Parmesan with Spaghetti 101807

Eggplant Parmesan with Spaghetti

1 medium sized eggplant
½ cup of Italian bread crumbs
1 egg
1 bottle of your favourite tomato based pasta sauce
1 cup of cheese (marble or mozzarella)
2 tbsps. of olive oil and
Spaghetti

1. Cut the eggplant into ½ inch thick slices. Dredge the eggplant first in the egg and then coat with the bread crumbs.

2. In a non-stick skillet heat 1 tbsp. of the olive oil and quickly fry the eggplant (just so it is golden brown). Layer the sauce, eggplant and cheese in a casserole dish and bake in the oven at 350 degrees for 20-30 minutes.



Serve with spaghetti.