Toss and shake the pan to emulsify the pasta and sauce. Add lemon zest and juice. Season. Serve with finely grated parmesan.

In a shallow bowl, whisk together eggs and buttermilk. Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

Eggplant Parmesan is a delicious vegetarian alternative ... Serve as is, with toasted bread or cooked pasta garnished with more basil.

1 large eggplant 1 tablespoon of salt 1 Large jar (24 oz.) of your favorite pasta sauce 1 can diced Italian ... Sprinkle with more parmesan cheese. Cover and bake until bubbly, 30-35 minutes.