4ouncesfresh mozzarellasliced into small pieces, see note #4
¼cupfresh chopping basil
¼cuppesto
red pepper flakesfor serving (optional)
Instructions
Slice eggplant into thin slices, about ½ inch each. Add to a large bowl and sprinkle with ½ teaspoon salt, tossing to combine. Let rest for 10 minutes to sweat the eggplant. After 10 minutes, dab the eggplant with a paper towel or towel to remove any moisture.
Meanwhile, cook pasta according to package instructions in well salted water. Drain when cooked to al dente. Preheat the oven to 375 degrees F.
Set up a breading station: one bowl with flour, one bowl with milk and egg whisked together, and a baking sheet with the breadcrumbs, Italian seasoning and black pepper spread across it.
Coat each eggplant slice in the flour, then milk mixture, then breadcrumbs. Set aside until all eggplant are breaded.
Heat a large skillet or cast iron pan over medium high heat. Add enough oil to fully coat the bottom of the pan. You can tell the oil is hot enough when you add a crumb of breading and it immediately sizzles.
Working in batches, cook the eggplant on each side until golden, about 2 minutes for each side. Adjust heat as needed if browning too quickly and add extra oil as needed. Set cooked eggplant on a towel lined plate to soak up any oil.
Combine the cooked pasta and sauce together in the pot you cooked the pasta in. Lightly spray a 9x9 or similarly sized baking dish with cooking spray. Add half the pasta and sauce to the dish, then cover with half of the eggplant. Add remaining pasta and eggplant. Top with torn pieces of mozzarella cheese.
Bake at 375 degrees F on the middle oven rack for 10 minutes. Once the cheese is melted, turn on the broiler and broil until the cheese is starting to bubble and brown. Keep an eye on it because it can burn quickly!
Remove from the oven and let cool for 5 minutes. Top with red pepper flakes, fresh chopped basil and a dollops of pesto for serving.
Notes
Eggplant: Globe or Italian eggplants are the best option. You can remove skins if preferred.
Pasta: Choose any kind of small or medium pasta shape. Whole wheat, protein and gluten-free pasta work.
Pasta sauce: Simple garlic and basil sauce is my favorite but any kind will work.
Mozzarella: I use one mozzarella ball but shredded mozzarella also works.
Gluten-free options: Use gluten-free breadcrumbs and gluten-free pasta.
Vegan options: Use vegan mozzarella, non-dairy milk (unsweetened soy is my go-to) and a flax egg in place of a regular egg. Make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons water. Let rest 5 minutes before using. Choose a vegan pesto or try my homemade pesto without Parmesan.
Leftovers: Keep refrigerated for 3-4 days for best quality. Reheat in microwave or oven.