1. Preheat oven to 375°.
2. To prepare eggplant: start by slicing eggplant in 1/2 inch thick slices. I will often lay them out on towel and salt both sides to get out extra water. I let them sit on counter for about 10-20 minutes then use a paper towel or clean cloth to blot extra water that surfaced. (this is optional depending on time. It tends to soften the skin is all).
3.To prepare the breading of the eggplant: a) combine 2 “eggs” and 1 tablespoon water in a shallow dish. b) Combine bread crumbs and 1/4 cup Parmigiano-Reggiano (optional) and garlic powder in a second shallow dish. c) Add flour and pinch of salt to another shallow dish/plate.
4. Breading the Eggplant: Dip each eggplant slice in egg mixture; dredge in flour on both sides, back into egg mix and then dredge in bread crumbs mixture, pressing gently to adhere and shaking off excess. Place each breaded eggplant on a baking pan lined with parchment paper
5. Cooking Eggplant Bake or Fry: Either you can bake them by placing eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes. OR you can pan fry the eggplant slices 4 -5 at a time (depending on size of pan) in a large fry pan with 2 tablespoons of coconut oil until slightly brown on one side, flip eggplant and fry on other side until slightly brown. Take off burner, place on top of towel on a plate and proceed with rest of eggplant slices until all browned. I often choose the later frying option as I find they get much more crispy and use less oven time. But the oven is a good choice if you are making alot of food for alot of people and dont want to have to pay attention to them as much.
6. To make the filling: combine basil, parmigiano cheese, black pepper, garlic, salt in a bowl
7. To assemble Eggplant Parm: spoon 1/4 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer 1/3 of breaded eggplant slices over pasta sauce. Top with about 3/4 cup pasta sauce; spread 1/3 of Parmesan mixture over sauce, and top with a third of shredded mozzarella. Repeat. Layer eggplant, sauce, parm mix, shredded mozzarella. For the last layer place remaining eggplant, remaining sauce and the thinly sliced mozzarella. Finish by sprinkling remaining bits of parm/basil mixture on top. Cover tightly with aluminum foil coated with cooking spray. Cook with lid on for 35 minutes.
8. Cook Spaghetti: Boil a large pot of water for your spaghetti. Add a pinch of salt and once comes to a boil add noodles. Cook for about 7 mins (or according to package) strain and rinse with cold water to stop cooking.
9. Final Step: Open the oven and remove foil from eggplant parm. Bake for 10 more minutes or until sauce is bubbly and cheese melts and has become slightly brown on top. cool 10 minutes. Cut and serve over top of drained, warm spaghetti. Sprinkle basil on top. Serve along side a light arugula salad.
