Seductively Layered Eggplant Parmigiana
Slide into a world of flavor with this eggplant, tomato, and triple-cheese concoction, layered to perfection and served atop a bed of angel hair pasta. It's an easy, sultry Italian dish bound to entice and satisfy.
Preheat the oven to 350°F (175°C) to start the anticipation.
Combine flour, bread crumbs, and Italian seasoning in a plastic bag. Shake it — let the excitement build.
In a shallow bowl, whisk together the eggs and water, getting them perfectly mixed.
Heat the oil in a large skillet, just enough to make it whisper across the bottom.
Dip the eggplant slices in egg, then into the bag. Shake it gently, ensuring they're fully coated. Fry until each side is golden — a delight to the eyes.
Spread a layer of spicy sauce into a 9-inch square baking dish. Layer it with eggplant slices, then more sauce. Mix the ricotta and Parmesan, and spread over the eggplant. Add more sauce, placing tomato slices on top. Finish with a final layer of sauce and sprinkle the rest of the cheese.
Bake for 30 minutes, or until the cheese melts into a bubbling cauldron of joy.
While waiting, bring water to a boil and cook the pasta until it's perfectly tender. Drain.
Serve this tempting dish over the pasta, and dive into the layers of flavor and texture, each bite a promise of delight.