Eggplant Parm Pasta

• 1 1/2 -2 pound Eggplant
• 1 cup grated parmesan cheese
• 2 cups egg whites
• 2 cups italian bread crumbs
• 1/2 cup Olive Oil (high quality)
• 3 tablespoons salt
• 1 bunch Fresh Basil
• 2 cups Basic tomato Sauce
• 1 pound Rigatoni pasta
• 2 cups Shredded Mozarella

1. Peel eggplant and cut into 1" cubes. Salt and place into Colander and let drain for 1 hour. Rinse
2. Preheat oven to 375 degrees
3. Place egg whites in a square baking dish 9x9
4. Place bread crumbs in a square baking dish 9x9
5. Line a baking sheet with parchment paper
6. Place eggplant cubes into egg whites - fully immersing the eggplant. Transfer to bread crumbs and fully cover the pieces with bread crumbs. Transfer the eggplant pieces to the baking sheet.
7. Brush the eggplant with olive oil and sprinkle parmesan atop the pieces. Roast for 10 minutes at 375 degrees on a middle rack.
8. After the first 10 minutes, remove pan from oven and stir the pieces. Reapply olive oil and cheese and roast for 10 more minutes.
9. Stir once again and roast for 10 more minutes on an upper rack. Remove and cool.
10. Just before assembling pasta, reheat at 375 degrees on the upper rack. Eggplant should be crispy.
11. Tomato Sauce: 28 oz canned San Marzano tomatoes, 6 cloves of sliced garlic, 1/2 chopped onion, 2 sprigs of basil. Brown onion and garlic in 1/4 cup of olive oil. Wilt basil. Add tomatoes and simmer until sauce is to your liking. Season to your liking. This is a basic sauce to be used for many recipes. .
12. Assembly: Combine Pasta and Sauce. Toss well. Add eggplant and mozarella and fresh basil and do not over mix. Serve immediately with fresh grated parmesan, red pepper and any other side proteins

eggplant, parmesan cheese, egg whites, italian bread, olive oil, salt, fresh basil, tomato sauce, rigatoni pasta, mozarella

Taken from www.epicurious.com/recipes/member/views/eggplant-parm-pasta-5b01cbf14d27432ab1ca2b11 (may not work)