Eggplant Parmesan with Angel Hair Pasta

I just love Italian food and Eggplant Parmesan is one of my favorite dishes. Lately I was browsing through some of the food blogs and I came across rbcuisines blog and I found and very easy and delicious recipe of Eggplant Parmesan. I made this recipe with little variation in order to avoid use of oven. I hope you all will enjoy it.

Ingredients-
Serves- 2-3 people

Angel Hair pasta- cooked according to the package instruction
Eggplant-1 medium sliced into 1/4" lengthwise pieces
All purpose flour (Maida)-3 tbsp
Breadcrumbs-for coating
Any type of cheese- ½ cup
Ready made pasta sauce-1-2 cups
Freshly crushed pepper
Salt to taste
Oil for frying

Method-
Apply salt on the eggplant pieces and leave it aside for an hour. The salt will ooze out some water from the vegetable and remove its bitterness. Now in a frying pan put 1tsp oil and lay the eggplant pieces (2-3) and cook on slow heat. Turn it other side once the first side is done (poke the eggplant slightly with spatula/spoon, if its soft its done). Cook all the pieces like this. Now, make a thin paste of the flour and water. Seasoned it with salt and crushed pepper. In another plate spread breadcrumbs. Now take each slice dip it in the flour paste properly and after that lay it on breadcrumbs. Coat both the sides with breadcrumbs properly. Now in the frying pan put around 1tbsp oil and lay the coated eggplant pieces (2-3) and cook it both the sides on very low flame(this is to avoid breadcrumbs from burning and cooking the eggplant pieces from inside).
On a plate first pour around 2tbsp of pasta sauce, spread it making a circle in the middle of the plate. Put a layer of pasta. Pour around 2tbso of pasta sauce on that. Now put the cooked eggplant pieces. Put around 1-2tbsp of pasta sauce on the eggplant pieces. Sprinkle around 1tbp of cheese, crushed pepper and some olive oil(optional) and microwave it for 2 min till the cheese melts. If you do not have microwave then in that case make layers of pasta sauce (dilute pasta sauce a bit with water in order to avoid burning and sticking it to the pan), pasta, eggplant and cheese as described earlier in a pan, cover it and cook it on very low flame so that cheese melts. Enjoy with bowl of salad :)

For breadcrumbs- Break 2-3 breads in small pieces and roast it on medium heat till it becomes crisp and hard. Now add pepper, salt and red chili, herbs (optional) (basically any seasoning you like). Seasoning can be completely avoided if you want. This makes around 2 cups breadcrumb,s sufficient for coating eggplant pieces from 1 medium eggplant.