Terlato Kitchen Eggplant Parmesan

Serves: 4


    4 small baby eggplants, sliced into 12 ¼ rings
    ½ cup all-purpose flour
    2 large eggs, lightly beaten
    1 cup dried bread crumbs
    2 Tablespoons olive oil
    2 (8-ounce) ball fresh buffalo mozzarella, water drained and sliced into 12 pieces
    ½ cup freshly grated Parmesan Reggiano
    Salt and pepper
    1 26 oz. jar of Terlato Kitchen Pomodoro Sauce
    1 pound spaghetti pasta
    ½ Tablespoon chopped Italian Parsley, for garnish


      1. Pre-heat oven to 450 degrees F
      2. Place the eggplant rings in a colander, season with salt and pepper on both sides and set aside.
      3. In shallow plates, or pie tins, place the flour in one, the eggs in one and the bread crumbs mixed with half of the parmesan in another.
      4. Dredge the seasoned eggplant rings first in the flour, followed by the eggs and finally the bread crumb mixture.
      5. In a medium sauté pan heat the olive oil over medium high heat. Working in batches, gently cook the eggplant rings on both sides until golden brown and set aside.
      6. Heat the Terlato Kitchen Pomodoro sauce in a large sauté pan. Place crisp eggplant rings in the tomato sauce. Place a slice of the mozzarella on each of the eggplant rings and bake in the oven for 15-20 minutes.
      7. Meanwhile, cook the pasta in salted water until al dente and drain.
      8. On a serving platter, or individual plates, place pasta first followed by sauce and eggplant.Garnish with parsley and parmesan. Serve.