Eggplant Parmesan Pasta Recipe

Sprinkle the tops with parmesan.

Eggplant parmesan pasta recipe. Brush both sides of the eggplant with the lemon juice mixture. Arrange eggplant slices on the prepared baking sheet. Salt in a small bowl.

Serve the parmesan eggplant alongside the pasta and red sauce and enjoy. Lemon juice and 1 8 tsp. Slice eggplant into 1 3 1 2 inch slices.

Bring a pot of water to a boil add in the pasta and cook to your preferred consistency. In 1 bowl add an egg and beat it. Roast until the eggplant is browned and tender about 20 to 25 minutes.

In the meantime heat the olive oil in a large frying pan for 1 2 minutes on medium heat. Set aside to cool for about 5 minutes. Oil 1 1 2 tbsp.

Strain the pasta and place back in the pot and mix with marinara sauce. Add the tomato puree water 1 2 of the basil leaves and salt and pepper to taste and cook for another 15 20 minutes or until fork tender. Cover the baking sheet with foil entirely and place in the oven to cook for 15 20 mins depending on the thickness of your eggplant slices.

In a 2nd small bowl add the rest of the eggplant ingredients parmesan blended brown rice crisp cereal almond flour italian seasoning and sea salt. Preheat the oven to 425 degrees f. Dip a slice of eggplant into the egg and then coat with the parmesan breadcrumb mixture.