Eggplant Parm With Egg Pasta

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 small onion, very finely chopped

2 cloves garlic, pasted (minced then mashed with salt) or grated

1 can San Marzano tomatoes (28 ounces)

1 can tomato sauce or purée (14 ounces)

A handful of basil leaves, torn, plus a few for garnish

Salt and pepper

4 small, firm eggplant, cut lengthwise into 1/4-inch slices

Flour, for dredging

2 large eggs, beaten with a splash of water

1 1/2 cups breadcrumbs (eyeball it)

1 cup grated Parmigiano Reggiano cheese, divided

1/4 cup flat leaf parsley, finely chopped (a handful)

Olive oil, for frying

1 pound ball fresh mozzarella, thinly sliced

1 pound egg tagliatelle or fettuccine

2 tablespoons butter

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