Easy Eggplant Parmesan

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Mueller's Rigatoni
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Serves: 4

Ingredients

  • 16 oz Mueller's Rigatoni
  • 1 medium eggplant
  • 2 eggs, slightly beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 jar (26 oz) marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Canola oil for pan frying

Directions

  1. Preheat oven to 350° F. Place a wire rack on a baking sheet.
  2. Cut ends off eggplant and peel. Slice crosswise into ½-inch slices.
  3. Place eggs in shallow pie plate. Combine breadcrumbs and cheese in another shallow pie plate.
  4. Pour oil into a deep-sided skillet; add enough oil to measure ½-inch up sides of skillet. Heat over medium-high heat.
  5. Dip eggplant slices into egg mixture and coat with breadcrumbs, turning to coat both sides evenly. Fry eggplant slices until browned on each side. (Cook in batches so not to overcrowd the skillet.) Place the browned eggplant on the rack on the baking sheet.
  6. Heat marinara sauce in small saucepan over medium heat until hot through. (If desired, pour marinara sauce into a microwave safe mixing bowl. Cover and microwave on High (100%) power 3 minutes or until hot, stirring once midway through.) Dollop 1 tablespoon marinara sauce on each eggplant slice. Top each with about 2 tablespoons mozzarella cheese. Bake, uncovered, 8 to 12 minutes or until cheese is melted.
  7. Cook pasta according to package directions; drain. Toss pasta with remaining marinara sauce, then spoon onto a large, deep platter. Arrange eggplant on top.

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