Breaded Eggplant Alfredo

The alfredo pasta was a lighter taste for a hot summer day.
Going to try a heavier tomato sauce come winter...

This was a delicious impromptu dinner...was actually planning on ordering pizza until I realized that my eggplant was starting to get a little old and that it'd be best to cook it. Me and my roommate are ecstatic that I made that decision. This was amazingly easy and turned out oh so wonderfully delicious!!

Time to prep/cook: 15 min/30min
Servings: 2 
Ingredients:

• 1 medium eggplant (will only use 1/2 of eggplant but will need long slices)
• 1/5 box of noodles (I used Penne Rigata noodles)
• 1 package of alfredo mix
• 1 tbsp of butter
• 1/3 cup of milk (I used 2%)
• 1/4 cup of water
• 1/4 cup of peas
• 1 cup of breadcrumbs
• 2 eggs
• olive oil as needed
• 1 tsp of black peppercorn
• 1 tsp of ground garlic
• 1 tsp of basil
• 3 thin slices of cream cheese
• handful of cherry tomatoes for garnish

Instructions:

1. Bring a pot of water to boil on medium, then add the noodles and let cook on med-low till they're cooked all the way through
2. Meanwhile slice the eggplant in 1/2 long ways, then slice the half into 3 or 4 -1/2 inch thick slices
3. In a med-large bowl beat the two eggs, in a seperate med-large bowl add the breadcrumbs
4. In a medium pan put 2 tbsp of olive oil and set heat to med.
5. Dip a slice of eggplant into the egg (make sure its covered in egg) then put into the bowl with breadcrumb (make sure the breadcrumbs coat the eggplant as well)
6. Then once pan (on med. heat) and oil are hot (test this by flick a very small amount of water at the pan, it should sizzle really loud when it hits the pan) place the eggplant in the oil and let it brown (takes about 3-5 min on each side)
7. While the eggplant is cooking the noodles should be done, drain those and set aside
8. In the pot where you cooked the noodles now add the tbsp of butter and heat it on med-low until melted
9. Then add the alfredo powder, milk, and water mix and stir until boiling
10. Once the alfredo is boiling add the peas, pepper, garlic, and basil, make sure to stir every few minutes and turn the heat down to the lowest setting and let sit (Stir every few minutes to prevent it burning to the bottom of the pot, it will become thicker the longer it sits)
11. Meanwhile the first eggplant should be done set it aside on a plate with 2-3 paper towels on it to drain some of the oil out of the eggplant
12. Cook the other eggplant slices the same way (can cook 2 slices at a time in a medium pan)
13. Once all the eggplant is fried, take one slice and cut it in half
14. Place a serving of noodles on each plate
15. Top the noodles with the warm alfredo-pea sauce
16. Then place one large eggplant across the pasta
17. Put a dab of cream cheese in the middle of this eggplant and place the 1/2 slice on top of the cream cheese
18. Put another small slice of cream cheese on top of this eggplant slice top with cherry tomato halves over pasta and on top of eggplant
19. Serve and Enjoy!!!