Breaded Eggplant Pasta Bake
Ingredients
The pasta and sauce
-
12
ounces
short pasta
-
24
ounces
pasta sauce
The eggplant
-
1
pound
eggplant
-
½
teaspoon
salt
-
¼
cup
canola oil
The breading
-
½
cup
all purpose flour
-
1
cup
milk
-
1
large
egg
-
1
cup
plain breadcrumbs
-
1
tablespoon
Italian seasoning
-
½
teaspoon
black pepper
The toppings
-
4
ounces
fresh mozzarella
-
¼
cup
fresh chopped basil
-
¼
cup
pesto
-
to taste
red pepper flakes
Instructions
- Slice the eggplant into thin slices and sprinkle with salt, letting it sweat for 10 minutes.
- Cook the pasta according to package instructions until al dente and drain.
- Set up a breading station with flour, a milk and egg mixture, and a baking sheet with breadcrumbs, Italian seasoning, and black pepper.
- Coat each eggplant slice in flour, then the milk mixture, and finally the breadcrumbs.
- Heat oil in a skillet and pan-fry the eggplant slices until golden brown, about 2 minutes per side.
- Combine the cooked pasta and sauce in a pot.
- In a baking dish, layer half of the pasta and sauce, half of the eggplant, the remaining pasta and eggplant, and top with mozzarella.
- Bake at 375°F for 10 minutes, then broil until the cheese is bubbling and golden.
- Let cool for 5 minutes before serving, topped with basil, pesto, and red pepper flakes.
Nutrition Facts (estimated)
Servings
6
Calories
498
Total fat
17g
Total carbohydrates
68g
Total protein
18g
Sodium
542mg
Cholesterol
51mg
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