Eggplant Parmesan with Spaghetti

Eggplant Parmesan w it h S p a g h et t i

1 small eggplant, ¾” slices ¾ cup flour ¼ tsp. black pepper ½ tsp. salt 1 egg ½ tsp. parsley ½ tsp. oregano ½ tsp. basil ¼ cup Parmesan cheese, grated ⅛ cup cornmeal 1½ cup seasoned Italian 4 servings spaghetti, cooked 1 jar pasta sauce 1 cup mozzarella cheese, shredded 2 Tbsp. parsley leaves, chopped for garnish breadcrumbs

1. Set up a breading station. In the first dish, add the flour, salt and pepper, to taste. In the second dish whisk the eggs and ½ cup water. In the third dish combine the parsley, oregano, basil, bread crumbs, cornmeal, 2 Tbsp. Parmesan and season with salt and pepper. Slice the eggplant into ¾” slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. 2. Place eggplant slices a few at a time in the MicroPro Grill. Place cover in the GRILL position. 3. Microwave on high power 5-6 minutes. Repeat until all are

Grilled. 4. In the MicroPro Grill place one layer of eggplant, one layer of sauce (1 cup), one layer of mozzarella cheese, repeat layers, sprinkle remaining parmesan cheese. Cover in CASSEROLE position and microwave on high for 2-3 minutes. 5. Place spaghetti on a plate and top with eggplant parmesan and sauce. 6. Sprinkle with parsley leaves.

Directions