Lets start with the sauce.
I went a little crazy on this sauce. I know. I used every herb I had in the house- I firmly believe in the properties of herbs, if you eat a little they will help you a lot, like vitamins! So this sauce was a vita-load, as it were!
So those were all of the dried herbs I used, along with fresh oregano, which makes all the difference.
Bay leaves, red pepper flakes, black pepper, white pepper, onion powder, garlic powder, basil, oregano, celery seed, sea salt, fennel seed, coriander seed, thyme, and parsley. And lions and tigers and bears, oh my.
But first, of course, sautee some red bell pepper and some onion in your pot add the jarred sauce, then add your herbs and spices to make it your own sauce. I also added fresh spinach and lots of parmesean cheese.
And the eggplant. WOW was this good, and of course I didnt make enough. Granted, it was a small eggplant....next time.......
Cut your eggplant into a little less than 1/2 inch slices. In one bowl, crack an egg and season with salt and pepper. In another bowl, pour your breadrumbs and season. Dip an eggplant slice in the egg, then the breadcrumbs. Sautee in olive oil until the ouside is crunchy and the inside is soft and easily pierced with a fork.
Cook your pasta and assemble with your eggplant and sauce! A dollop of cheese on top and wow....
In these pictures, I had made sauteed chicken as well, thus making it Chicken Sorrentina!!
Enjoy either way!
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