Italian Eggplant or Zucchini Parm

Instructions:

1. Before beginning the preparation of the main dish, start by making the homemade Red Sauce as outlined in the "Sauces" section of the recipes. This sauce requires several hours of simmering to develop its full flavor, so it's highly recommended to initiate this step first. Preparing the sauce in advance ensures it has ample time to simmer and enhance its taste, which will significantly contribute to the overall quality of the final dish.

2. In a large bowl, whisk together eggs and water to create an egg wash.

   • Mixing water with eggs for the egg wash makes the batter stick better.

3. Choose either eggplant or zucchini for each serving.

4. Slice eggplant & or zucchini to desired thickness. If using eggplant, see the note. Then proceed to the breading steps for the chosen item(s) per serving.

   • Coat sliced eggplant in salt on both sides to extract excess moisture. Wait 15 minutes, then pat the eggplant dry with paper towels. This is only necessary for eggplant.

5. Bread the chosen item(s) - eggplant or zucchini - for each serving: #1 Coat the slices in flour. #2 Dip them into the egg wash. #3 Finally, coat them with bread crumbs.

6. Complete the breading process for all selected items (eggplant or zucchini) across each serving.

7. Fill a large pot with water and bring it to a boil. Cook angel hair pasta until al dente, then strain and rinse with cool water.

8. Fry the breaded items (eggplant or zucchini) in grape seed oil. For eggplant and zucchini, fry until golden brown.

9. Assemble your dish by first tossing the cooked angel hair pasta with the homemade Red Sauce, making sure it's evenly coated. Place the sauced pasta on a plate, then top it with your choice of fried entree (eggplant or zucchini). Drizzle a little extra red sauce over the fried entree for added flavor. Finally, sprinkle generous amounts of parmesan and mozzarella cheese on top.