Eggplant Parmigiano with Penne Pasta

If you have never tried eggplant, you may want to give this recipe a try. It offers 2 different cooking options to best suit your needs. If your family just likes to have meat as a part of their meals, consider using chunks of sausage or some meat sauce to bring it to their liking.

I love eggplant, so for me, this one is a winner. I hope you will like it too.

Eggplant Parmigiano with Penne Pasta

1 Lb. Box Penne Pasta
2 medium egg plants
1 cup bread crumbs (dried, preferably seasoned)
(if bread crumbs are un-seasoned, please add 1 tsp italian seasoning herbs or ½ tsp oregano ½ tsp basil, 1 tsp onion flakes.)
1 egg lightly beaten with 1 Tbsp. water.
½ teaspoon garlic powder
½ teaspoon onion powder
2 Tablespoons grated Parmigiano cheese
2 Tablespoons olive oil
1 Tablespoon vegetable oil
½ tsp salt & pepper to taste
1 (26oz.) jar marinara style spaghetti sauce
8 oz. mozarella cheese shredded

Serves 4 to 6

Cook pasta according to package directions, drain, drizzle with a bit of olive oil if desired.

Combine seasoned bread crumbs with garlic powder, onion powder, salt, pepper, and grated parmigiano cheese.

Wash and dry eggplant, cut into strips.
Heat olive oil and vegetable oil in large frying pan, on medium high heat.

Dip eggplant strips into egg mixture, then into bread crumb mixture.

When oil is heated, place eggplant strips into pan, they should begin to
sizzle a little and the oil should bubble slightly around the edges.
Turn eggplant strips as needed to lightly brown evenly,

Removed fried eggplant from the pan and allow to drain on to
a paper towel covered plate, to allow the towel to absorb any extra oil.
Continue until all the eggplant is cooked. Add a small amount of vegetable oil to frying pan if necessary.