Baby Eggplant Parmesan

Classic Italian - American meal here, the only slight difference is that I used baby eggplant instead of the full-sized version.

feeds two:
2 Baby Eggplant (ends discarded, sliced into 1/4" pieces)

2 Egg Whites (lightly beaten with a few drops of water)

2 Cups Marinara (recipe follows)

2 Servings of Angel Hair (prepared as directed)

1/2 cup flour

1/2 cup freshly grated Parmesan Reggiano

1/4 cup breadcrumbs

1 Tbsp. Fresh Thyme (chopped)

1 Tbsp. Fresh Oregano (chopped)

1 Tbsp. Fresh Basil (chiffonade)

Kosher Salt, Fresh Ground Pepper & Olive Oil

Preheat oven to 200°

Mix Parmesan, Breadcrumbs, Thyme & Oregano, season with salt & pepper and spread out on a plate or dish. Spread flour out on a plate or dish. One at a time, dip Eggplant in flour (shake off excess), then into the egg wash, and then into the Parm.-herb mix. Finally set out on drying rack or plate to rest for 5 minutes.

Line a baking sheet with a drying rack and place in preheated oven. Place a heavy frying pan, cast-iron skillet or dutch oven over med-high heal, place about 3 Tbsp. of oil (enough to sufficiently cover the bottom of pan) and heat until almost to the smoking point. Place the slices of Eggplant into the pan and fry approximately 2-3 minutes (until golden brown) on each side. Work in shifts, being careful not to crowd the pan & place the finished pieces on the rack in oven, to keep warm while frying the batches.

To assemble, add 1 Cup of Marinara to pasta & toss to coat, divide pasta between two plates. Spread 1/2 cup of Marinara on each plate & place Eggplant slices against pasta. Garnish with Basil, Fresh ground Pepper & a drizzle of your best Olive Oil.
Serve with an American Pale Ale like Pride and Joy, a good Pilsner like Lagunitas Czech Style Pilsner or a light-bodied Red Wine such as a Beaujolais or Pinot Noir.

Marinara:
8 Plum Tomatoes

1 Medium Onion (diced)

2 Shallots (diced)

1 Large Carrot (diced)

3 Cloves Garlic (broken)

2 Tbsp. Fresh Thyme (chopped)

3 Sprigs Fresh Oregano

pinch Dried Oregano

heavy pinch Red Pepper Flake

1/2 Cup Red Wine

1 Tbsp. Balsamic Vinegar

1 cup Vegetable Stock

Kosher Salt, Fresh Ground Pepper & Olive Oil

Preheat oven to 450°.

Slice Tomatoes in half & place on baking sheet, sprinkle with Thyme, season with salt & pepper, Drizzle with olive oil & roast in oven for 20 minutes.

In a Large saute pan, sweat the Onion, Shallots, Carrots, Garlic & Fresh Oregano over medium heat for 20 minutes. Add Tomatoes, Wine, Vinegar, Stock & Red Pepper Flake, bring to a boil, reduce heat & simmer for 20 minutes. Transfer to sauce pan & puree. Add Dried Oregano & season with salt & pepper.

Consume immediately or let cool & refrigerate for up to a week.