Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 each eggplant; 1 each marinara sauce; 1/2 packages angel hair pasta; 1 each fresh tomato; 1 cup italian bread crumbs; 1 egg; 1 dash cayenne pepper; 1 tbsp unsalted butter; 1 dash garlic powder; 1 cup shredded mozzarella; 1/4 cup fresh Parmesan cheese-grated

scain902 @cook_3812785

my husband and I loved this. got the recipe from a friend and modified it some.

scain902 @cook_3812785

my husband and I loved this. got the recipe from a friend and modified it some.

Saved

Ingredients

45 mins

2 servings

1 eacheggplant
1 eachmarinara sauce
1/2 packagesangel hair pasta
1 eachfresh tomato
1 cupitalian bread crumbs
1egg
1 dashcayenne pepper
1 tbspunsalted butter
1 dashgarlic powder
1 cupshredded mozzarella
1/4 cupfresh Parmesan cheese-grated

Saved

Steps

45 mins

1

Preheat oven to 350°F
2

Peel and slice eggplant about 1/2 inch thick. I cut mine lengthwise
3

Whisk egg in a bowl. In desperate bowl add breadcrumbs, cayenne and garlic powder.
4

Dip eggplant in egg then breadcrumb mixture. Place on a baking sheet
5

Place in oven for 25 minutes. Flipping halfway through
6

Heat marinara sauce on low with freshly diced tomatoes just until warm
7

Boil water for pasta. Once cooked, drain.
8

Once eggplant is done put it in the bottom of a small oven safe dish, top with marinara, sliced butter and mozzarella. Bake for 5 minutes on 350°F then turn oven to broil, broil for 10 minutes or until cheese is bubbling.
9

Place cooked pasta on a plate and top with eggplant marinara mixture. Add grated parmesan on top. Enjoy!