For a simple side dish to a late-night snack, these MOUTH-WATERING crispy Parmesan breaded eggplant slices are the perfect Italian comfort food accompanied with a zesty lemon sauce. They are so Moorish you will wish you made more!
2mediumeggplantspeeled and sliced lengthwise making 8 ½ inch steaks
1cupbread crumbsItalian style
1eggbeaten
6tablespoonolive oilseparated
4tablespoonbutterseparated
¼cuplemon juicefresh
1cupvegetable stock
¼cupcapersrinsed
8ouncesangel hair pastaor spaghetti
¼cupfresh parsleychopped
½cupparmesan cheesefreshly grated
salt and pepperto taste
Instructions
Heat 3 – 4 tablespoon oil in a skillet.
Put the bread crumbs on a plate and season with salt and pepper.
Dredge the eggplant in the egg wash, then coat with breadcrumbs.
Sauté three or four at a time (adding the rest of the oil as needed) over medium high heat until golden brown, about 4 minutes per side.
Once cooked, keep warm in the oven.
After all the eggplant is cooked, melt 2 tablespoon butter in the same skillet, add the lemon juice and vegetable stock, stirring well to combine and scraping up any brown bits from the breading.
Stir in the capers, and bring to a boil.
Reduce the heat and simmer for about 8 minutes, until the sauce begins to thicken.
Meanwhile, cook the pasta to al dente, according to package directions.
Drain the pasta, return to pot and toss with remaining 2 tablespoon butter, cheese and parsley.
Serve the eggplant with the pasta, spoon the lemon sauce on top and garnish with some more grated cheese.