Ooops, I’m on a pasta kick. Two nights in a row, but in moderation/portion control.
I’ve always loved the deep purple color of the eggplant.
Breaded Eggplant w/Spaghetti
3/4 c. fine Italian bread crumbs
4 tbsp. olive oil
1/4 c. freshly grated Parmesan cheese
Basil and garlic salt to taste
Salt and pepper to taste
Cut eggplant in 1/2 inch thick slices; set aside in pan. Line pan with fresh cilantro. Combine bread crumbs and spices. Dip eggplant in egg, then in bread crumbs. Remove excess and pat slices firmly so they are evenly coated. Layer Parmesan cheese on top of eggplant. Bake at 350 @45 minutes. (If you like you can add marinara sauce & more cheese).
Fire roasted sweet red pepper sauce (I think we all know how to make spaghetti)