A few weekends ago I decided to make a homemade eggplant parmigiana. I had bought an eggplant from the store and wanted to use it. I got to slicing it into the length-wise pieces and I got to thinking…”How can I spice things up a bit?”
Which led me to my new twist on the original recipe:
Kat’s Spicy Eggplant Parmigiana
1 jar Wegman’s Diavolo Sauce
1 portion of pasta of your choice ( I chose Wegman’s Whole Wheat Linguini!)
1 bag shredded Mozzarella cheese
2 small cups applesauce
1 Italian sweet pepper
2 cups breadcrumbs
Cut eggplant into 1 inch lengthwise pieces.
In a medium bowl, place breadcrumbs in a bowl. In a smaller bowl, place applesauce inside.
Dip eggplant pieces into applesauce and then roll them around in the breadcrumbs.
In a medium frying pan- place olive oil in pan. Cook eggplant pieces in pan until pieces are golden brown.
In a small baking dish, layer diavolo sauce, eggplant pieces. Place bag of mozzarella cheese on top. Cook until cheese has melted/ turned golden brown.
In a sauce pot, boil pasta to your liking.
Chop Italian sweet pepper into small pieces and boil with pasta.
When plating, place pasta/pepper mixture down first, then plate the eggplant.