Tuesday, January 3, 2012

Easy Eggplant Marinara over Thin Spaghetti

Spaghetti is the girls' favorite dish and something that will always get eaten. They also like eggplant so this was my attempt to combine a vegetable with their favorite entree. It was mostly successful. Be sure to fry the eggplant until it's soft.

  • 1 1/2 rolls of Ritz crackers, crushed (use a potato masher or rolling pin)
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 large eggplant, sliced into even pieces
  • 1 - 1lb 8 oz jar of spaghetti sauce
  • 1 1/2 cups mozzarella, shredded
  • spaghetti, cooked (amount determined how many people you are feeding)
  • Olive or Vegetable oil 

    1. Combine milk with beaten eggs and whisk.
    2. Dip sliced eggplant into beaten eggs and then into the Ritz crackers. Place prepared eggplant on plate. Repeat until all of the eggplant is breaded.
    3. Fry eggplant in oil over medium heat. Cook both sides evenly until eggplant is soft.
    4. Layer eggplant in 9x13 pan. (Coat with Pam or Crisco spray first)
    5. Cover eggplant with spaghetti sauce. Top with cheese.
    6. Bake at 375 degrees until cheese is bubbling. (Approximately 12 to 15 minutes.)
    7. Cook spaghetti according to directions and drain.
    8. Serve eggplant over spaghetti. Salt and pepper to taste.

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