Divine Eggplant Parm

1 reasonably sized eggplant cut into medium-thin slices

2 eggs

Breadcrumbs (your preference)

Olive oil

Pasta (preferably spaghetti or linguine)

Marinara sauce

Grated parmesan cheese

Shredded mozzarella cheese

1. Beat eggs in a small bowl. Dip slices of eggplant into eggs to coat evenly.
2. In a wide dish, combine breadcrumbs with a generous amount of parmesan. Season with salt/pepper unless your breadcrumbs are already seasoned.
3. Heat a large pot of water to a rolling boil, season ~generously~ with salt.
4. Coat the egg-covered-eggplant in your breadcrumb mixture.
5. Heat enough oil in a large sauté pan to coat the bottom of the pan over medium-high heat. Fry your eggplant slices for a couple minutes on each side or until evenly brown and crisp. 
6. Add your pasta to the boiling water, cook until al dente, stirring occasionally. 
7. Remove the cooked slices from the pan and let some of the excess oil drain out on a paper towel/drying rack. Continue cooking the rest of your slices. 
8. Once they are all cooked, return some slices to the pan, top with sauce and both cheeses. Heat until the cheese is melted and sauce is warmed through. Serve atop your pasta. Garnish with basil/parsley (optional).

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