What you need:

2 whole eggplants, peeled and sliced into 1/2-1 in pieces
1 1/2 14 oz. cans tomato sauce of your choice
1 cup shredded mozzarella cheese (or more if you’re a cheese lover like I am)
3/4 cup parmesan cheese (plus some more for the finished product)
1 cup bread crumbs
2 eggs
1 tablespoon water
1 box of whole grain pasta of your choice (I prefer thin spaghetti or angel hair)
olive oil
salt and pepper to taste

How to:

1. Preheat your oven to 375 F. Have your eggplant sliced and peeled. Grab 2 baking sheets and oil them for the eggplant. In a small/medium bowl, make your egg batter by combining the eggs and water, whisk together. In another medium/large bowl, mix the bread crumbs and parmesan cheese. Dip each piece of eggplant in the egg batter, then the bread crumb mixture. Place them on the baking sheets about 1 inch apart. Cook for 15-20 minutes on each side until it’s brown, while also rotating baking sheets for even cooking. (30-40 minutes total in the oven for this round)

2. Now heat the oven to 400 F. In a 9×13 pan, spread about 1 1/2 cups of tomato sauce on the bottom. Layer half of the eggplant, then some more sauce, then about half of the mozzarella cheese (I added a little grated and shredded parmesan cheese). Repeat with the rest of the eggplant, sauce, and cheese. Now toss in the oven for about 15-20 minutes until the cheese is melted.

3. While the eggplant is making it’s final stretch, cook your pasta by following the directions on the box. Drain the pasta and serve the eggplant over top, making sure you have enough of the warm sauce for the pasta.

Make sure you have a napkin and bib ready! Add some fresh basil and there you have it! A healthy alternative to one of America’s favorite comfort foods. I try to make enough of this stuff for dinner or lunches for the next couple of nights. It also freezes really well for when you have nothing in your kitchen and don’t feel like cooking!

You have to be a romantic to invest yourself, your money, and your time in cheese.

-Anthony Bourdain