1 Medium eggplant, peeled and sliced across to yield 6 slices about 1/4+ inch thich.
2 Eggs beat lightly with 2 Tbsp water.
1+ Cups panko crumbs.
1 Cup ground parmesan.
2 Cups tomato sauce..
1+ Cup mozzarella cheese..
Directions:
Heat oven to 475°.
Peel the eggplant and then slice it crosswise to yield three slices per serving, no more than 1/2 inch thick.
Whisk the eggs & water. Dip eggplant in the egg mixture and then cover with parmesan and dredge in the panko crumbs.
Arrange the eggplant on a wire rack over a baking sheet coated with cooking spray.
Cook the eggplant for 15 minutes or until the coating appears brown.
Remover eggplant, turn and cover with tomato sauce and mozarella cheese.
Return to oven and cook until the cheese is melted, maybe ten minutes. Remove and lightly drizzle olive oil over the eggplant.
Cook angel hair pasta. Drain and drizzle garlic oil over it. Add a tablespoon of crushed red pepper if you want.
Serves 2.
Notes:
Based on a recipe from Cooking Light, October 2014, p. 74.
I include this recipe here because my wife was very enthusiastic about it. It seemed a bit bland to me.
Eggplant has the same flavor emptiness that tofu does.
But it can be augmented I am certain.
The final appearance resembles a vegetarian pizza. Perhaps a pepperoni topping or sausage would work.