Spaghetti with Breaded Eggplant

3/4 cup seasoned bread crumbs
3 tablespoons olive oil
1 large, about 1 1/4 pound, unpeeled eggplant, sliced crosswise into 1/2 inch thick circles
2 large egg whites, lightly beaten
1 box 16 ounces, spaghetti
1 jar 26 ounces, pasta sauce

Dip each eggplant slice in egg whites then in bread crumbs to coat on both sides. Put eggplant on a baking pan. Drizzle with half the oil.

Broil eggplant 4 to 5 inches from the heating element 7 minutes or until browned on one side. Flip eggplant, drizzle with remaining oil and broil 5 minutes or until brown on the other side. Slice eggplant pieces into 3/4 inch strips.

Meanwhile, cook the spaghetti and heat the sauce; toss together. Place eggplant strips over individual servings.

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