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Tasty Treats By Michi Original
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*I'm fully aware that this picture looks like a bunch of slop on the plate.  I was too hungry to take decent pictures! :)* 

My husband loves eggplant, so he actually introduced me this dish.  I have never really been into eating vegetarian meals for dinner, but this is absolutely amazing! Tonight was the first night I made this and we ate like pigs (as you can see from the humungous portion on the plate).  This is actually a pretty easy recipe to make, and a great recipe to freeze.  I had planned on making this last week but wasn't able to finish cooking it, so I froze the eggplant after breading it (before I even got a chance to fry it).  Today I took it out of the freezer, fried, and baked it and it was perfect.  This is definitely a great meal to prepare in advance and heat up later on when you are too tired to cook! 


Ingredients: 
  • 1 medium to large eggplant 
  • 1/2 cup of all purpose flour
  • 4 egg whites, beaten 
  • 1/2 cup Panko Italian Seasoned Breadcrumbs 
  • 1/2 cup Ians Italian Seasoned Breadcrumbs (or your favorite organic brand)
  • 1/4 cup Rice Grated Parmesan Topping from Galaxy Nutritional Foods
  • Olive oil for frying 
  • 2 jars of Classico Tomato & Basil (or your favorite sauce)
  • 8 oz of fat free mozzarella cheese, grated (Lifetime or Kraft)
  • 1 box of spaghetti 
Directions: 


Preheat the oven to 400 degrees. 


Cut the eggplant into 1/2 inch circles and set aside.  Prepare your breading assembly line by putting the 1/2 cup of flour into one bowl, the beaten egg whites into another bowl, and both breadcrumbs and rice parmesan into the last bowl.  Make sure to mix the breadcrumbs and rice parmesan together well. 


Dip the eggplant rounds first in the flour, then in the egg, and finally in the breadcrumbs mixture. Make sure to let the excess egg drip off each piece before dipping into the breadcrumbs mixture.  Pat the breadcrumbs onto the eggplant so that they adhere well. Set breaded eggplant pieces aside. 


Put half of 1 jar of tomato sauce into a large baking dish and set aside. 


Heat 2-3 tablespoons of olive oil in a large frying pan on medium or medium low heat.  Fry the eggplant for 2-3 minutes on each side, or until they are browned and crispy (not burned!). You may need to add a little more olive oil if the eggplant soaks it all up while frying.  Do this in batches until all the eggplant is fried.
 
Place the fried eggplant in a single layer in the baking dish with tomato sauce. Pour the remaining half of the jar of sauce over all the pieces.  Sprinkle parmesan cheese over the top of the eggplant pieces and bake for 25-30 minutes, or until the cheese is bubbly and soft. 


While the eggplant is baking, cook the pasta according to the package directions.  Make sure to salt the pasta well.  Also, in a small saucepan, heat the second jar of tomato sauce on medium-low heat until warmed through. 


Serve the eggplant on a bed of spaghetti with tomato sauce.  Bon Appetit! :)

Tiffany
12/8/2009 10:59:54 pm

I love eggplant.. I was actually planning on making it tonight but never tried it with panko breading and breadcrumbs.. I actually did that with Tilapia last night.. very yummy.

Anyhow I will be doing this one tonight.. yummy

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