Italian Breaded Eggplant

Eggplant, pasta and a glass of Zin compliment each other very nicely. This is one of my favorite, comforting meals. I don’t make this dish very often, but when I do I savor every delicious bite.


1 eggplant, sliced
2  organic eggs
Dash of milk ( I use Almond Milk)
2 c Italian bread crumbs
1/2 tsp. freshly chopped rosemary
1/2 tsp. freshly chopped Italian parsley
Dash of freshly ground black pepper
Buffalo Mozzarella
1 package pasta, cook according to package directions

1 jar mariana sauce
1/2 c Marsala wine
1 package sautéed sliced mushrooms
1/4 tsp. freshly chopped oregano
1 tbsp. freshly chopped Italian parsley

Directions (Eggplant)♥
Heat oil in frying pan over medium heat
Whisk eggs, milk, rosemary, parsley and pepper in bowl
Pour bread crumbs in separate bowl
Dip both sides eggplant in egg wash, then both sides in bread crumbs
Fry until both sides of eggplant are golden brown
Top with slices of mozzarella
Melt cheese over eggplant in toaster oven

Directions Sauce♥
Pour all sauce ingredients in pan and simmer for 20 minutes, stirring occasionally

Place pasta on serving dish, adding 1/2 sauce mixture on top
Top with eggplant slices
Garnish with remaining sauce


3 thoughts on “Italian Breaded Eggplant

    1. alifeinzen says:

      My mom would always add wine to her pasta sauce and it was outstanding. Wine gives dishes something special, it’s one of my favorite ingredients to cook with.


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