Eggplant and Zucchini Linguini
Ingredients:
1 package of Rossi Pasta Zucchini Linguini
3/4 cup flour
2 beaten eggs
1 cup Italian bread crumbs
2 large eggplant sliced 1/4" thick
1/2 cup olive oil plus 2 tablespoons
3 garlic cloves chopped
1 cup small diced fresh roma tomatoes
1/2 cup shredded romano cheese
1/2 cup chopped fresh basil
DIRECTIONS:
1.Make breading station by placing flour, eggs, and bread crumbs in 3 separate shallow bowls.
2. Heat 2 tablespoons olive oil in large skillet.
3. Coat eggplant first in flour then dip in egg and coat with bread crumbs. Sauté both sides of eggplant until golden brown.
4. Cook all eggplant slices and keep warm.(you will need about 8 slices).
5. Heat remaining olive oil in skillet and add garlic. Cook on low heat as to not burn the garlic.
6. Cook pasta according to package directions. Add pasta and chopped tomatoes to olive oil mixture and coat well.
7. Place 2 slices of eggplant on each plate. Top the eggplant with pasta and garnish with fresh basil and romano cheese.
Serves 4
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