- 8 disks eggplant, peeled
- 2 cups buttermilk
- 4 cups vegetable oil
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Parmesan powder
- 1 tablespoon garlic powder
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh oregano
- 1 teaspoon ground white pepper
- 1 cup all-purpose flour, seasoned with salt and pepper
- 2 cups egg wash (equal parts milk and whole eggs)
- 1 pound penne or fusilli pasta, cooked
- 2 cups red sauce or marinara sauce
- Grated Parmesan cheese, for sprinkling
To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
Preheat the oven to 400 degrees F.
Warm the cooked pasta in a simmering water bath. Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta and reserve. Place the cooked eggplant on a baking sheet and finish with the remaining sauce. Add some Parmesan cheese and bake, 4 to 5 minutes. After baking, place the eggplant over the sauced pasta and serve.