Eggplant Parmesan Bake

One of my favorite dishes when eating at Italian restaurants (especially Tavola here in Charlottesville) is Eggplant Parmesan. When I was at Taste of India this weekend buying spices for my previous post (Dal Makhni), they were selling cute baby eggplants so I needed a creative way to use them. You can use any type of pasta in this dish (or omit it altogether) but I had some whole wheat penne in the cupboard and it worked great.

Eggplant Parmesan Bake

3 baby eggplants or 2 regular sized eggplants
2 cups bread crumbs (I put old bread ends in the food processor and freeze them)
1 teaspoon italian seasoning
1 teaspoon black pepper
1/2 teaspoon salt
1 egg white
1/4 cup water
3 cups tomato sauce (preferably homemade)
1/4 cup fresh basil leaves
1 ball fresh mozzarella

Toast bread crumbs by putting under the broiler for 3-4 minutes.
Cut eggplants into 1/4 inch slices.
Whisk together egg white and water on large plate.
When bread crumbs are toasted, add italian seasoning, salt, and pepper and put on a large plate.
Dredge eggplant slices in egg wash and then bread crumb mixture.
Spray roasting pan with cooking spray and cook eggplant at 400 degrees for 15 minutes on each side until eggplant is golden brown.
Meanwhile, boil water and cook pasta until al dente.
Warm tomato sauce in large skillet and add basil (if you like spicy, add one hot chili), simmer for 5 minutes.
When pasta is cooked, add to tomato sauce and simmer for 2-3 minutes.
Begin layering with 1/3 of pasta mixture, top with 1/2 eggplant slices and 1/2 fresh mozzarella ball.
Continue layering with 1/3 pasta mixture, 1/2 eggplant slices, 1/3 pasta mixture, and top with rest of mozzarella.
Cook dish for 20 minutes at 400 degrees and top with fresh basil leaves.

Enjoy!