1 portobello mushroom cap, stem removed, sliced into long strips
2 eggs, lightly beaten
1 tablespoon water
1 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup grated fresh Parmigiano-Reggiano cheese
1 jar pasta sauce of your choice
1/2 c chopped fresh basil
3/4 c shredded Italian cheese
1/2 pkg whole wheat thin spaghetti
Place eggplant slices in a colander and sprinkle salt over, let sit for about 1 hour then rinse the salt off and pat dry. (This pulls excess water out of the eggplant and helps it not have the sour taste they can sometimes have.)
Preheat oven to 375°.
Combine eggs and 1 tablespoon water in a shallow dish.
Combine panko, 1/2 of basil, 1/4 cup Parmigiano-Reggiano, and a little salt, pepper & garlic powder in a second shallow dish.
Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere. Place eggplant 1 inch apart on baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once halfway through.
Meanwhile, saute the mushroom slices in a nonstick skillet for just a few minutes each side, season with a little salt, pepper, & garlic powder.
Cook spaghetti according to package for aldente, then toss with 1/3 of the jar of spaghetti sauce. Cover & set aside.
To assemble, spoon 1/2 cup pasta sauce in bottom of a casserole dish coated with cooking spray. Layer eggplant slices over pasta sauce. Sprinkle with a little more seasoning if desired. Then lay a few slices of portobello over each slice of eggplant. Pour remaining pasta sauce over everything, then sprinkle the shredded cheese & remaining basil over all. Cover tightly with aluminum foil & bake at 375° for 15 minutes. Remove foil & bake at 375° for 10 more minutes or until sauce is bubbly and cheese melts. Let cool a few minutes then serve over pasta.
This recipe could easily be doubled. It made about 5 regular servings, but you'll be wanting leftovers, so plan accordingly ;)