Eggplant Parmesan

Instructions

• Preheat oven 375°F (190°C). Bring a large pot of water to a boil. Slice 2 eggplants into rounds, 1⁄2 in (1 cm) thick. Chop remaining eggplant into 1⁄2 in (1 cm) cubes.

• For Eggplant Parmesan, whisk eggs in a shallow dish. Place bread crumbs and flour in separate shallow dishes. Add a couple of slices of eggplant to flour. Turn to lightly coat.

• Shake off excess and place on a plate. Repeat with remaining slices. Working with 1 eggplant slice at a time, dip in egg, allowing excess to drip off; coat in bread crumbs. Generously coat a large non-stick frying pan with 2 tbsp (30 mL) vegetable oil and set over medium heat.

• When hot, cook eggplant slices until golden and almost tender, about 5 minutes per side. You will need to cook in batches. Do not crowd the pan. Adjust heat and add more oil to pan as needed.

• While eggplant is frying, prepare penne for Zoom-Zoom Baked Ziti. When water is boiling, add penne. Cook until al dente, 8-10 minutes. Drain, then drizzle a little oil overtop and stir to coat.

• Meanwhile, assemble Eggplant Parmesan by placing half of eggplant slices on baking sheet. Top each slice with a scant 1⁄4 cup (50 mL) tomato sauce and sprinkle with 2 tbsp (30 mL) mozzarella. Top each with another eggplant slice, then 1 tbsp (15 mL) tomato sauce and a small sprinkle of mozzarella and Parmesan. Bake until cheese melts and eggplant is tender, 15-30 minutes. Gently tear and scatter basil leaves overtop. Serve immediately. Great with Caesar salad.

• While Eggplant Parmesan is baking, prepare Zoom-Zoom Baked Ziti. Return empty pasta pot to stove and set to medium heat. Add a tbsp (15 mL) of oil. When hot, add eggplant cubes. Sprinkle with pepper. Stir until tender, 3-5 minutes. Add remaining tomato sauce, penne and 1⁄2 cup (125 mL) Parmesan. Stir to mix. Turn into a greased 9 x 13 in (3 L) baking dish. Sprinkle with remaining mozzarella. Cover with oiled foil, tenting so cheese doesn't stick. Refrigerate up to 2 days.