1 large eggplant
Himalayan pink salt
freshly ground pepper
fettuccini or other pasta
marinara sauce (jarred or homemade)
fresh mozzarella cheese
freshly grated parmesan cheese
Clean and cut eggplant into 1-2 inch slices.
Sprinkle eggplant slices with olive oil, and then, season with salt, pepper, and garlic and onion powders. Let rest.
Beat eggs in a bowl.
Mix 3 parts bread crumbs with 1 part flour in a large plate, bowl, or plastic bag.
Pour olive oil in a large frying pan heat on medium-high flame.
Dip seasoned eggplant slices in egg, then coat them in bread crumb and flour mixture. Place on separate plate to rest.
Place coated eggplant slices in hot olive oil and fry until golden brown. Place on paper towel to drain.
Preheat oven to 350˚.
Place fried eggplant slices in large baking dish.
Cover eggplant slices with marinara sauce and mozzarella.
Bake for 30-40 minutes, or until cheese is melted and bubbling.
Remove from oven, sprinkle with grated parmesan cheese, and serve over pasta.