Eggplant Parmigiana with Spaghetti

I must say, this is one Italian dish I love. I am not a big fan of Italian food, especially the American-Italian version. No one uses fresh home made pasta, no one makes the sauce at home- I simply do not see the point in boiling the pasta, mixing the sauce and voila-dinner. Granted, it is easy and quick, but loaded with carb.
Despite my cribbing, Eggplant Parmigiana with spaghetti is an Italian classic. I make my own marinara sauce, but not the pasta!
Here goes----

Eggplant Parmigiana

Ingredients
1 medium Italian eggplant, sliced into ¼" rounds
4 eggs, beaten
Milk or heavy cream, 4 tbsp
Bread crumbs- 1-2 cups (seasoned crumbs add flavor)
Oil, about ½ to 1 cup to shallow fry
Salt and pepper, as needed
Parmesan cheese, grated- ½ cup

Salt and pepper the eggplant slices on both sides and keep aside.

Sliced eggplant resting on a bed of bread crumbs

Make sure you cook them within 30 min of slicing, if not they change color into a brown hue, not attractive! If not using the eggplant right away, place them in a bowl with salted water, about 3 cups for not more than 2 hrs.

Heat the oil in a saucepan. Beat the eggs, add milk/heavy cream, salt, and pepper and keep aside. Place 1 cup bread crumbs in a plate (flat plate). Once the oil starts to smoke, dip the eggplant slice in the beaten egg batter, and place in the bread crumb plate. Coat both sides with bread crumbs. Shallow fry in oil on once side until golden brown for about 3 min. Flip and fry on the other side till golden brown for about 3 min.
Do the same with all the eggplant slices. Let it rest in a paper towel lined plate to drain excess oil.
Heat the oven to 350F. Place the eggplant slices and top it with Parmesan cheese. Bake for about 5 min until the cheese melts.
You may alternatively pour the marinara sauce over the eggplant, and then top it with cheese and bake for bout 5 min until cheese melts.

Sliced eggplant, shallow frying

Spaghetti
Cook 1 lb spaghetti (I like whole wheat angel hair, less carbs!). Keep aside


Marinara sauce.

Ingredients

2 cans of 28oz crushed tomatoes (you may also use diced or stewed whole tomatoes)
Plenty of sauce with spaghetti is great!
1 medium onion, diced
1 medium Green pepper, diced
6 Garlic cloves, minced fine
2 sprigs of rosemary, chopped roughly (or oregano/thyme/marjoram) I like using fresh herbs. You may substitute fresh herb with 2 tbsp of dried Italian herb (oregano, thyme, sage, marjoram, basil)
1 tbsp olive oil
Salt and pepper as needed

Heat oil in a pot over low heat. Add the rosemary (or other fresh or dried herb) and garlic. Let it simmer in low heat for about 5 min. Crank up the heat to medium and add the onion. Add salt and let it sweat for about 5-8min. Add the green peppers and let it cook for another 5 min. You must smell the aromatic veggies at this point. Now, add both the cans of tomatoes. Taste for salt, stir, cover the pot and let it simmer for about 25min.

The sauce must be boiling at this point. Marinara sauce is notorious for spluttering all around when boiling. So be careful when you stir. Taste the sauce and adjust accordingly.
Voila, home made marinara sauce.

Eggplant Parmigiana with Spaghetti ---final presentation

Mix the marinara sauce with spaghetti. In a plate, arrange the eggplant slice, alongside the spaghetti, as in the picture and say Bon Appétit!

Variation:
You may dip the eggplant in all purpose flour (or maida) before dipping it in the egg mixture. It adds an extra layer of crunch.