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1
To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
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2
Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
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3
Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl.
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4
Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess.
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5
Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well.
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6
Repeat the process with each eggplant, and then fry in the preheated oil.
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7
Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking.
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8
Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
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9
Preheat the oven to 400 degrees F.
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10
Warm the cooked pasta in a simmering water bath.
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11
Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce.
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12
After tossing the pasta with the sauce, portion the pasta and reserve.
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13
Place the cooked eggplant on a baking sheet and finish with the remaining sauce.
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14
Add some Parmesan cheese and bake, 4 to 5 minutes.
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15
After baking, place the eggplant over the sauced pasta and serve.
