Crispy Eggplant with Kale Pesto Fettuccine


  • 1/3 cup all-purpose flour

  • 1 egg

  • 1 cup panko breadcrumbs, crushed

  • 4 tablespoons grated Parmesan, plus more to serve

  • 1/4 teaspoon salt

  • 1 teaspoon dried Italian seasoning

  • 1 teaspoon dried shallots, crushed

  • 1 eggplant, sliced into ½ inch thick coins

  • 2 tablespoons olive oil

  • 10 1/2 ounces fettuccine or tagliatelle, (maybe spiralized zucchini?)

  • Herby Kale Pesto (recipe follows) or 5 ounces storebought pesto

Preheat oven to 400 degrees. Place flour in a shallow bowl. In another shallow bowl whisk the egg with 1/4 cup water. In third bowl, mix breadcrumbs with Parmesan and other spices.

Dip both sides of eggplant slices first in flour, then in egg and finally in breadcrumbs. Lay on baking tray and drizzle or spray with olive oil. Bake for 10 minutes, flip over and then bake for an additional 10 to 15 minutes until golden brown and crisp.

Meanwhile, cook the pasta in a large pot filled with salted, boiling water according to instructions on the box. Drain pasta and stir in pesto. Serve with baked eggplant and more Parmesan.


1 lemon

1 garlic clove, peeled and minced

3 1/2 ounces kale, chopped

Large handful basil leaves

4 tablespoons olive oil, or more to desired consistency

2 tablespoons grated Parmigiano-Reggiano

Large pinch of salt

1 ounce walnut halves

Zest lemon and cut in half. Add juice of one half to the bowl of a food processor with zest. Add minced garlic and remaining ingredients. Blend until a paste forms. Use immediately or store in a lidded container in fridge or freezer. Makes 6 ounces.

Submit a Comment