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Beat the eggs in the middle bowl, and put the panko
in the third bowl. Heat 2 tablespoons of the light olive oil in a large skillet over medium heat. Working in batches, coat the egg- plant lightly in the flour, dip in the egg and then in the panko. Add the eggplant to the pan and cook, turning once, until golden brown
on both sides, 3 to 4 min- utes per side, pressing the slices down with a spatula before removing them from the pan. Transfer to a paper towel–lined plate. Add more oil to the pan between batches as needed.
4. Arrange the eggplant in a single layer in a baking dish. Pour 1⁄2 cup of the marina- ra sauce over the eggplant (don’t try to completely cover it with sauce). Sprin- kle with the Parmesan and mozzarella. Cover the dish with aluminum foil and bake for 20 minutes. Uncover
5.
cheese is lightly browned, about 5 minutes more.
Meanwhile, in a pot of boil- ing, salted water, cook the linguine according to the instructions on the package until al dente. Drain well and toss with the extra-virgin olive oil. In a small saucepan over medium-high heat, or in a microwave, warm the remaining 1 cup marinara sauce.
Serve the pasta and egg- plant side by side on plates, covered with the warm marinara sauce and basil.
the dish and bake until the
6.
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