Ingredients

1 1/2 lbs eggplant, sliced
Breadcrumbs and flour for dredging
2 eggs, beaten
Fresh mozzarella
1 jar Valicenti Alla Norma
12 oz Valicenti Blonde Linguine

Method

Sprinkle eggplant generously with salt and let sit until juices are rendered (20 minutes). Preheat oven to 400, then, combine flour and bread crumbs, and dredge eggplant slices with egg and mixture. Place on oiled baking sheet and bake for 15-20 minutes, flipping slices halfway through.

Cover bottom of baking pan with sauce and place slices on top. Spread some of the sauce on top of the slices along with some of the mozzarella. Here’s where you can try stacking slices of desired.

Place back in the oven for 5-10 minutes, or until cheese is nicely melted. Meanwhile, boil pasta as directed and plate pasta, sauce, and eggplant however desired.

Serves 2-3