Eggplant Parmesan is an Italian-American classic. This adaptation of the dish, cooked up as a pasta, is just as delicious. The recipe first requires you to fry breaded squares of eggplant. Toss them with freshly cooked pasta and a favorite store-bought or homemade tomato sauce, and dinner is nearly complete.
Of course, almost everyone's favorite part of eggplant Parmesan is the gooey mozzarella cheese. The recipe below uses little bocconcini balls, which melt quickly and easily into the pasta. A touch of fresh basil, and this new Italian classic is served.
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Cooktop Cove
Vegeterian Eggplant Parmesan Pasta
4
15 minutes
30 minutes
45 minutes
1 pound penne pasta
1/2 cup flour
1 egg, beaten with 1 tablespoon water
3/4 cup Italian seasoned breadcrumbs
1/4 cup Parmesan cheese
2 eggplant, cut into 2-inch cubes
1 quart frying oil
3 cups tomato sauce
3/4 cup bocconcini, halved
10 leaves fresh basil, torn
Cook the pasta according to package directions.
Meanwhile, heat the frying oil to 375 degrees. Place the flour in a shallow bowl, the egg and water in another and the breadcrumbs mixed with the Parmesan in a third.
Dredge the eggplant cubes first in the flour, then the egg, then the breadcrumb mixture.
Fry in batches for about 3 to 4 minutes, until golden brown. Remove and set on a plate lined with paper towels.
When the pasta is cooked, drain it and toss with the tomato sauce.
Add the fried eggplant and bocconcini. Stir to combine.
