Eggplant Parmesan Spaghetti

EGGPLANT PARMESAN:--
1 globe eggplant
¼ cup all-purpose flour
2 large eggs, beaten
1 cup panko
2 cups rice bran oil, for deep frying
250 g Mozzarella cheese
½ tsp SIDS CRAZY SALT
EGGPLANT PARMESAN SPAGHETTI:--
500 g spaghetti, cook according to package instructions
Spaghetti Meat Sauce, homemade
Parmesan cheese, grated
Basil, to garnish

To Prepare Eggplant Parmesan:
Cut eggplant into 8 mm thick rounds and soak in water for 10 minutes. Pat dry the eggplant slices with paper towels to remove moisture completely.
Working with 1 slice at a time, dredge eggplant in flour, shaking off the excess, then dip in the beaten egg. Let the excess drip off, and dredge in panko until evenly coated. Transfer to a plate and continue with the next slice until you’re all done.
For better presentation, wipe off panko from the eggplant skin with your finger, so it shows the beautiful purple colour.
In a large frying pan, heat the oil on medium-high. When the oil is hot, but not smoking, shallow fry the eggplants until golden brown. Once they are nicely brown and crisp, transfer them to paper towels to drain.
Place slices of eggplant on top of a baking paper-lined baking tray.
Put the mozzarella cheese on top, sprinkle with SIDS CRAZY SALT and grill until the cheese is melted, about 2-3 minutes.
To Assemble Eggplant Parmesan Spaghetti:
Place cooked pasta on individual serving plates and pour the meat sauce over. Sprinkle freshly grated Parmesan and top with the eggplant Parmesan. Lastly, pour more meat sauce on top and garnish with basil. Grate extra Parmesan cheese so everyone can add their preferred amount of cheese on top. Enjoy!
To Store:
You can keep the leftovers (separately) in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Inspired by Namiko Chen