3 eggplants cut lengthwise, ½ inch thick
2 cups Italian breadcrumbs
Salt and pepper
Eggs
Oil for frying
Mozzarella cheese, shredded
Italian tomato sauce
PASTA
2 pounds Angel Hair pasta
½ cup olive oil
4-5 garlic cloves
2 cups fresh basil
½ cup grated Romano cheese
Salt and pepper
¼ cup toasted pine nuts
DIRECTIONS
- Mix breadcrumbs with cheese, parsley, salt, and pepper in a shallow dish.
- Scramble eggs in a shallow dish and heat oil in pan.
- Dredge 1 piece of eggplant in eggs, one at a time, and then in breadcrumbs.
- Fry each piece on both sides. Drain on paper towels.
- Meanwhile, cook pasta according to package directions. Toss cooked pasta with a little olive oil.
- In a food processor, pulse basil and pine nuts. Add oil slowly. Season with salt and pepper then mix in cheese.
- Toss cooked pasta really well with pesto.
- Take one piece of fried eggplant and put a small amount of pasta in the middle and roll up. Continue to do for all eggplant slices.
- Place in a baking dish and pour sauce on top. Sprinkle with shredded Mozzarella cheese.
- Bake for 20-25 minutes at 350°.
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