Eggplant Parmasiana for 2

Serves 2

items needed
1 baby eggplant
Italian herbs
2 eggs
cornstarch
angelhair pasta
marinara sauce
sugar
parmigiana cheese 3 slices of bread


directions

For 2 people, use for 3 slices of bread for your bread crumbs. Put your bread in a food processor to create crumbs. dry in the oven for 15 to 20 minutes at 250. once they are dry, combine with 1/4 tsp salt, a dash of pepper and 1/4 tsp each of your choice of italian herbs( basil, oregano, parsley) add 1 T parmasian cheese.

Start your water boiling for your pasta

In a seperate bowl combine 2 eggs and 2 tsp cornstarch.

Peel and slice your eggplant about 1/4 inch thick.
Dip each slice in the egg mixture, then the bread crumbs, then repeat.
Heat a pan with about 2 T olive oil or until pan is coated in oil. Once the oil is hot, turn down the heat to a medium heat. place eggplant in pan and cover. After about 4 minutes, or once the eggplant is light brown, turn it over and cook for 4 more minutes, covered. You may need to add another Tablespoon oil once you have turned the eggplant over.

Remove pasta and strain. Heat half a jar of marinara sauce. Add 2 T sugar if desired.
Place eggplant on your plate and put a spoon of sauce on each piece. Dish up your pasta. Garnish with parmigiana cheese!
make