Eggplant Parmesan (Parmigiana)

A traditional preparation of Eggplant Parmigiana with a simple pan fry and bake of tomato sauce and cheeses by Lacey Johnston.
Serves 4

• 1 Eggplant (about 12 ounces)
• 1 Egg, beaten
• 1 tbsp Water
• 1/4 cup All-Purpose Flour
• 2 tbsp Olive Oil
• 1/3 cup Parmesan Cheese, grated
• 1 cup Pasta Sauce
• 3/4 cup (3 oz.) Mozzarella Cheese, shredded
• 1/8 tsp Kosher Salt
• 1/8 tsp White Pepper
• 1/2 tsp Fresh Parsley, chopped
• 1 cup Pasta Sauce
• 1 box Whole Wheat Spaghetti

1. Preheat oven to 400* degrees F.
2. Cook pasta according to package directions, drain and set aside.
3. Wash and peel eggplant, cut into 1/2" rounds.
4. In a small bowl, combine water and egg, dip eggplant slices into egg mixture and then into flour, turning to coat both sides.
5. Heat a large non-stick skillet to medium heat with olive oil.
6. Cook eggplant for 2 - 3 minutes per side or until golden, drain on paper towels.
7. In a large casserole dish, spread about 2 tbsp of pasta sauce into bottom of dish.
8. Place eggplant in a single layer, sprinkle with Parmesan cheese, salt, pepper and parsley.
9. Top with 1 cup spaghetti sauce and mozzarella cheese.
10. Bake for 15 minutes or until cheese is melted and sauce is bubbly.
11. Toss cooked pasta with remaining 1 cup pasta sauce, serve with eggplant slices.