Directions:

• Slice 2 eggplants about ½ inch thick (aim for a thicker slice over a thinner slice) and dry eggplant on a resting rack placed in the fridge overnight. Sprinkle a small pinch of salt over each slice to help bring out the moisture.

• Preheat oven to 425F

• Finely dice 1 carrot, ½ red onion, and 3-4 garlic cloves.

• Place a large pot over medium low heat and drizzle in 1-2 tsp oil. Toss in diced veg and sauté until softened, about 10 minutes.

• Toss in 1-2 tbsp tomato paste along with ½ - 1 tsp red pepper flakes and sauté for another minute. Pour in crushed tomatoes, 5-6 basil leaves, 2 bay leaves and bring up to a simmer. Sprinkle in 1-2 tsp salt and simmer for 30 minutes

• Grate, finely, about 1 cup of parmigiana cheese into 1 cup of panko bread crumbs. Stir to combine.

• In a seperate mixing bowl combine 1 - 1 ½ cup flour, a big pinch of salt, ½ tsp black pepper and mix.

• In a seperate mixing bowl, combine 1 cup milk (can be oat, almond, or whole milk) and 1 egg. Beat to combine fully.

  

• Dredge the eggplant slices by dipping in the flour, then the milk mixture, then the Panko and parmigiana, and then place on a foil lined sheet tray.

• Once all slices are dredged, drizzle over 1 - 2 tbsp oil over all the slices and place in the oven. Roast, flipping halfway through, for 30-40 minutes or until everything is well browned.

• Once sauce has simmered for 30 minutes, taste for seasoning, remove basil and bay leaves, and move to a bowl.

• Rinse pot out and fill with water. Bring the water to a boil and pour in 2 tbsp salt. Once at a boil, pour in 10oz of your pasta and cook to package instructions. (These went for 10 minutes).

• Once pasta is cooked, drain, and then place back in the pot back over medium low heat. Pour in the pasta sauce and stir well to coat the pasta.

• Once everything is well combined and the eggplant are well browned, serve.

• This can be served in a nice bowl or plate, or family style, just be sure to grate some more parmigiana over the top and top with some basil or parsley leaves.

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