Make Eggplant Parmesan Pasta

Eggplant Parmesan Pasta

Ingredients:

- 8 ounces of pasta
- 1 large eggplant, cut into 1/2 inch slices
- 1/2 cup of all-purpose flour
- 2 eggs, lightly beaten
- 2 cups of bread crumbs
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1/2 cup of shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.

3. Place the eggplant slices in a shallow dish. In a separate shallow dish, combine the flour, eggs, bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper.

4. Dip each eggplant slice into the egg mixture, then the flour mixture, then back into the egg mixture. Place on a baking sheet.

5. Drizzle the eggplant slices with the olive oil. Bake for 20 minutes, or until golden brown.

6. In a large saucepan, heat the marinara sauce over medium heat.

7. Add the cooked pasta to the sauce and stir to combine.

8. Place the eggplant slices in a 9x13 inch baking dish. Top with the pasta and sauce. Sprinkle with the mozzarella cheese.

9. Bake for 15 minutes, or until the cheese is melted and bubbly.

10. Serve hot. Enjoy!