Instructions

1. Open one package of It’s That Simple Angel Hair, drain, rinse, and set aside.

2. Peel and slice the eggplant into approximately 6-8 slices about ½ inch thick. Generously sprinkle salt on the slices on both sides. Let them sit for 30-60 minutes to draw out the excess moisture. Rinse off the salt and pat the eggplant slices dry with a paper towel before breading them.

3. Prepare the breading. Put the flour, the beaten egg, and the Italian-seasoned panko breadcrumbs in three small shallow bowls. Dip each slice of eggplant in the flour, shaking off the excess so it's very lightly covered. Then, dip the slice in the egg. Coat each slice with panko breadcrumbs for a crispy finish. Repeat until all the slices are breaded.

4. Heat ½ cup of olive oil in a skillet over medium heat. Fry the eggplant slices for about 3 minutes per side. The breading should be crispy and golden brown. Transfer each of the crispy fried eggplant rounds into an oven-safe skillet or casserole dish in a single layer.

5. Top each slice of eggplant with 1 tablespoon of your favorite marinara sauce and 1 tablespoon of shredded mozzarella cheese. Bake the eggplant parmesan in a preheated 425-degree oven for 30 minutes. Broil the eggplant for the last 2-3 minutes to get the cheese golden brown and extra gooey.

6. Heat the remaining cup of marinara sauce in a skillet over medium-high heat. Once the sauce is warmed up, add It's That Simple Angel Hair pasta to the sauce. Toss to combine the pasta and sauce. Top with grated parmesan cheese, and cook for about 3 minutes until the pasta is heated through.

7. Dish up the Angel Hair Pasta and sauce on a plate. Top each serving with 2-3 slices of Eggplant Parmesan. Add extra parmesan cheese for garnish. Dig in and enjoy!