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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I slice my eggplants the night before (into 1/4 inch thick circles) and soak them in salt water. I hear it makes them softer and more tender but I suppose you could go straight to the frying pan with them too. | 2. Mix salt, pepper, garlic powder, and grated cheese into the flour. Beat egg into water to make an egg wash. Set up a standard 3 stage dipping station for frying the eggplant, Hand dip in the seasoned flour, then into the egg wash and finally coat well in the breadcrumbs. | 3. Start the pasta boiling in a separate pot while you start heating oil in a skillet to pan fry the eggplant. Add a dash of olive oil or butter to the spaghetti water to keep it from boiling over. The pasta can be just lightly cooked to al-dente stage, as it will finish off in the oven. | 4. Pan fry the eggplant about 5 minutes on each side until nice and golden and drain on a plate. | 5. Drain the spaghetti, and toss in a bowl with some olive oil. Also start the oven to preheat at 350 at this time. | 6. Get out a 3 x 9 x 12 inch casserole dish and spread a little marinara sauce to coat the bottom. Now add all the pasta in a layer and then layer on the rest of the sauce. Add the breaded eggplant slices in a layer on top of the sauce and finally top with fresh shredded Parmesan cheese. | 7. Place in the oven to bake for 20 minutes or until the cheese is nice and bubbly on top. Let it stand and cool for a couple minutes, serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3			-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	1			71.5	0.36	6.28	4.755
water	1	cup		0.0	0.0	0.0	0.0
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
panko breadcrumb	1	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
spaghetti	7	ounces		61.5184	13.7126	1.2701	1.1311
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
spaghetti sauce	28	ounces		714.42	120.9751	40.0869	8.0174
parmesan cheese	1	cup	shredded	18.5	2.0	2.0	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.