Hatched from the Eggplant Parmesan with Grimaldi's Marinara Sauce

Servings: Serves 4

Recipe by Grimaldi's

Savor the rich, classic flavors of Hatched from the Eggplant Parmesan with Grimaldi's Marinara Sauce. Crispy, golden-breaded eggplant slices are fried to perfection, then topped with melty mozzarella and Grimaldi’s tangy marinara sauce. Paired with perfectly cooked penne pasta, this dish is a satisfying blend of textures and flavors. The seasoned breadcrumbs and fresh parmesan elevate this comforting meal, making it an ideal choice for a cozy, Italian-inspired dinner. Customize with extra cheese and sauce, and indulge in a restaurant-quality meal that's simple to prepare at home!

Ingredients
  • 1 jar of Grimaldi's Marinara Sauce
  • ½ lb penne pasta
  • 2 cups breadcrumbs
  • ½ to 1 cup parmesan cheese
  • 1 Tbsp oregano
  • 1 Tbsp dried basil
  • ½ Tbsp dried parsley
  • ½ Tbsp granulated garlic
  • ½ Tbsp salt and ¼ Tbsp pepper
  • 2 large eggplants (about 2lbs)
  • Mozzarella cheese 1-2lbs (The cheese limit does not exist. 
    Cheese as much as your heart desires.)
  • 2 cups flour
  • 3-4 Eggs
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste

Directions
  1. In a large pot add water, as instructed on the penne package, and 4 Tbsp of salt. Mix until salt is dissolved. Taste water to make sure it tastes salty (but not too much) and adjust if necessary. Cook on medium heat. Once water reaches boiling point, add penne and cook according to instructions on package. Different cuts of pasta are cooked for different times, so it's important to read the label.
  2. Once penne is al dente (soft with a little bit of a bite) pull out of the water but do not discard the water as you may need it later. Place penne in an ice bath to stop cooking and drain. Set aside until needed. You will need the pasta water to reheat the penne or to thin out sauce if it's too thick.
  3. Put out 3 bowls or deep platters. Place flour in one, and season with salt and pepper to taste. In the second, beat the eggs Add breadcrumbs to the 3rd and season with parmesan cheese, oregano, basil and parsley.
  4. Slice eggplant into ½ in thick rounds to prepare for breading. Once sliced, coat with seasoned flour until fully covered. Dust off excess flour and dip into eggs. Allow to drip a little bit, then cover in seasoned breadcrumbs until fully covered. Shake off excess crumbs and set aside. Repeat until all eggplant slices have been breaded.
  5. Preheat oven to broil.
  6. While oven is preheating, heat Grimaldi's Marinara Sauce in a saucepan on medium until it reaches 165 degrees Fahrenheit and turn off.
  7. In a sauté pan heat up 1 cup of olive oil. Once olive oil reaches 350 degrees, or when a wooden spoons bubbles when you dip into the oil, start frying eggplant. Try not to overcrowd the pan as it can cool down the oil and not allow breading to get crispy. If oil gets low add more in between batches but allow to come to proper temp before continuing to fry eggplant. Repeat until all eggplant is fried to a crispy perfection. You might want to taste test one for “quality control” as we chef's like to call it or the “tax charge” as we dad's like to call it.
  8. In a cookie sheet or sheet pan place eggplant slices separated into portions of 3-4. Add a small amount of Grimaldi's marinara sauce to each portion. Add mozzarella cheese on top of each portion. The cheese limit does not exist, and you should add as much as your arteries can handle. Place in preheated oven for about 3 min or until cheese is melted.
  9. Heat up penne for 1min and drain. Place about 4oz of pasta on plate of choice. Top pasta with Grimaldi's marinara sauce. Place one portion of eggplant on top of the marinara sauce next to the penne. Sprinkle parmesan on top of everything your heart desires and enjoy.

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