To Prepare Eggplant Parmesan

Cup of Yum
1. Cut eggplant into ⅓ inch (8.5 mm) thick rounds.
2. Soak in water for 10 minutes and pat dry the eggplant slices with paper towels to remove moisture completely.
3. Working with 1 slice at a time, dredge eggplant in flour, shaking off the excess. .
4. Then, dip in the beaten egg and let the excess drip off. Dredge in panko until evenly coated.
5. Transfer to a plate and continue with the next slice until you finish. For better presentation, wipe off panko from the eggplant skin with your finger, so it shows the beautiful purple color. In a large frying pan, heat the oil on medium-high heat. When the oil is hot, but not smoking, shallow fry the eggplants until golden brown. If you are new to frying, read this post.
6. Once they are nicely brown and crisp, drain on paper towels. Then, place slices of eggplant in a single layer on a baking sheet lined with parchment paper.
7. Put the mozzarella cheese on top and broil until the cheese is melted, about 2-3 minutes.

To Assemble Eggplant Parmesan Spaghetti

1. Place cooked pasta on individual serving plates and pour the meat sauce over. Then, put the Eggplant Parmesan on top. Lastly, pour more meat sauce.
2. Garnish with basil and grate extra Parmigiano-Reggiano cheese so everyone can add their preferred amount of cheese on top. Enjoy!

To Store

1. You can keep the leftovers (separately) in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.