1 large eggplant, sliced thinly
1 cup bread crumbs
2 eggs, beaten **
pasta noodles of your choice
mozzarella cheese (optional)
pasta sauce of your choice
**I've made this dish vegan before as well, the only difference is you will skip the egg wash and replace it with non-flavored soymilk, continue as directed and opt out any cheese topping.
Coat each slice of eggplant in egg wash and then coat with bread crumbs. Place on oiled cookie sheet and bake at 350, turning once. Place mozzarella on top of eggplant and heat until the underside of the eggplant is crispy and the cheese is melted and bubbly.
Cook noodles according to package directions. Top noodles with sauce, layering the eggplant on top, and dolloping with a bit more sauce.
Serve next to your favorite veggies: here we used steamed asparagus, topped with lemon juice, salt and pepper.
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