Eggplant Milanese with Spaghetti

recipe

• Step 1
  In a pot of salted, boiling water, add the spaghetti & cook according to the package directions, about 6-9 min.
• Step 2
  Wash & cut the eggplant into thick slices, lengthwise. Season with salt & pepper on both sides.
• Step 3
  In a deep dish, add the egg, salt & pepper. Whisk with a fork.
• Step 4
  In a second plate add the flour. Coat the eggplant slices in the flour, then in the beaten egg.
• Step 5
  In a third plate, combine the breadcrumbs with 1 tbsp of parmesan per serving. We also like to mix in our favorite seasonings like Italian seasoning & garlic powder. Coat the eggplant slices with the seasoned breadcrumbs. For a thicker crust, coat them a second time in the beaten egg mixture, then in the breadcrumbs.
• Step 6
  Drain the pasta & return to the pot. Add the marinara sauce & mix well to coat. Keep the saucy pasta warm until serving.
• Step 7
  Heat about 1/2 a cup of a vegetable oil in a medium pan. Carefully test the oil with a small splash of breadcrumbs. When the oil starts to sizzle, add the eggplant.
• Step 8
  Fry the eggplant over medium heat until golden brown, about 3-5 min per side.
• Step 9
  Once golden, transfer the eggplant to a paper towel-lined plate. Season again to taste.
• Step 10
  Slice the eggplant.
• Step 11
  Serve the eggplant over the spaghetti & top with parmesan. Garnish with a few basil leaves if you have & enjoy!