Eggplant Parmesan

I don't eat Italian food too often usually because I'm trying to go with lighter fare but when the times comes this dish always hits the spot just right.  Lighter on the cheese this recipe doesn't skimp on any flavor but cuts down on some calories.   Paired with a side of fresh garlic bread and well you have a pretty great dinner.

When I saw that Eggplants were on sale at the market I considered other dishes but then again why not go with a classic that just works.

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2 Medium Eggplants slices and peeled.  (Sprinkled with Salt)

1 Jar Arrabiata Sauce

1/2 Cup Shredded Parmesan

2 Eggs

1 Cup Bread crumbs

2 TBSP Dried Parsley

2 TBSP fresh or dried oregano

1 Bunch Basil chopped

Spaghetti

Salt and Pepper to taste

Preheat oven to 350.  Beat the eggs and place into a shallow dish.  Add the bread crumbs to a second dish.  Dip egg plant slices into eggs then coat in crumbs.  Lay flat on a baking dish lined with parchment paper.  Bake 5-8 minutes per side then remove from oven.

Line the a new baking dish with 3/4 of the sauce.   Layer the breaded eggplants, cheese, spices and sauce in that order until all of the eggplant is layered into the pan.  In a 10x13 pan you will have about 2 layers.    Top with any extra sauce and cheese.  Bake covered in foil for 30 minutes.  Remove foil and bake for another 5 minutes.

In the last 5 minutes of baking, cook the spaghetti in boiling water.  Rinse and toss with olive oil, and salt.  Top the spaghetti with slices of the Parmesan and serve.