With a meaty body and all the flavor you'd expect from red sauce, mozzarella, parmesan, and basil, you won't even miss having chicken in this dish.
Don't be an eggplant hater... Be an eggplant PLATER.
Say goodbye to your so-called "winner, winner, chicken dinner."
Liberally salt the slices of eggplant on both sides then sit them a colander for at least a half hour to reduce bitterness and draw out excess moisture.
"NO!" I say... you do not have to remove the skin!
Prepare three plates or bowls of flour, one-two beaten eggs, and panko. Dip each slice into the flour, then the egg, and finally the panko, making sure to coat well.
Heat a pan on medium-high, add a couple tablespoons of oil (I use grapeseed), and when the oil is shimmering reduce heat slightly and fry the slices for about 3 minutes per side. I did mine in two batches to avoid crowding the pan.
There we have it - six slices ready to be built into mini towers.
Make sure you have your moz' ready. Rough cuts here due to grabbing the closest knife within reach. Doh!
Leela got her fair share of mozzarella, too - she loves that stuff.
I've done the single-deckers in the past, which are great, but these double-decker stacks are bomb. Add a layer of sauce, some basil leaves, and mozzarella to start things off right.
Add as much basil as you think you deserve.
Next, add another eggplant slice and top with more sauce and mozzarella. I add final basil to the top after it's finished baking.
It ain't easy... bein' cheesy...
Things are finished up with spaghetti on the bottom, eggplant on the top... Parmesan, basil, and a drizzle of EVOO along with a lemon, dill vinaigrette salad. Top notch, yeah?
🐶 Leela Storm's Suggested Pairings
- 🎵 Michael Franks - Eggplant
- 🍷 Tesoro della Regina Chianti Classico
🍽 Kitchen Critique
What can you say about this dish? Fast, simple, and leaves a smile on the belly, the face, and The Hotel doggy. This is a pantry dinner that uses canned tomatoes and store spaghetti. Fresh tomatoes and homemade pasta are the only things that would step it up a notch.
- Salt the eggplant slices for at least half an hour.
- Add more garlic than you think you need to the sauce.
- Use a good mozzarella - it makes a huge difference in flavor. Hell, pull your own if you wanna make it autentico!
- This is great reheated, too - in case you're giving some away for some reason.