Eggplant Parmesan

Directions

1. 1
   To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
2. 2
   Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
3. 3
   Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl.
4. 4
   Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess.
5. 5
   Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well.
6. 6
   Repeat the process with each eggplant, and then fry in the preheated oil.
7. 7
   Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking.
8. 8
   Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
9. 9
   Preheat the oven to 400 degrees F.
10. 10
    Warm the cooked pasta in a simmering water bath.
11. 11
    Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce.
12. 12
    After tossing the pasta with the sauce, portion the pasta and reserve.
13. 13
    Place the cooked eggplant on a baking sheet and finish with the remaining sauce.
14. 14
    Add some Parmesan cheese and bake, 4 to 5 minutes.
15. 15
    After baking, place the eggplant over the sauced pasta and serve.