Recipe for "National Pasta Month"

As the month of October begins "National Pasta Month", this recipe makes a meal which encompasses the celebration and makes use of my newly harvested eggplants.  Now, how's that for being frugal?

Farmer Boy Eggplant Parmesan

Ingredients:

• 1 - 2 eggplants
• 1 large egg
• flour & bread crumbs (for coating)
• 1/4 to 1/3 Cup of cooking oil
• 1 to 2 Cups of shredded Mozzarella Cheese
• 1/2 to 1 Cup of grated or shredded Parmesan Cheese
• 1 quart of your favorite Marinara Sauce (or Spaghetti Sauce)

Directions: Peel and slice the eggplant into 1/4 to 1/2 inch discs.  Place the discs onto paper toweling and lightly salt each side. Let them sit for about 10 minutes. (This will help draw out any excess water.)  After the liquid is pulled out, remove any extra salt left on them.

Slightly beat the egg in a bowl.  Place the slices into the egg, then cover each with the flour and bread crumb mixture to coat them.

Heat the oil in a large skillet and lower each of the coated slices into the oil.  Fry, over medium heat, till each is lightly browned.

Place enough of the prepared sauce to cover the bottom of a 11 x 13 inch baking pan.  Arrange the slices on top of the sauce.  Cover each slice with sauce, then Mozzarella cheese and finally with Parmesan cheese.  Cover that with a layer of sauce and more cheese.

Bake at 375 degrees F. for about 30 minutes.

For the meal: Reserve some of the sauce for the pasta.  You can use any pasta that you'd like.  I chose to use regular spaghetti noodles for mine.

Serve the pasta with the sauce, next to the Eggplant Parmesan.  With the addition of a bread stick, you have a great meal!  Add a fresh lettuce salad, a glass of red wine or grape juice and you have something to write home about! (or to blog about, as in my case!)

Happy National Pasta Month!

This is a very simple meal to make, but well worth the effort!  If you make this, let us all know, by leaving a comment here. Thanks.  The Old Man in the Bib Overalls