Baked Eggplant "Pasta"

We recently made Alton Brown's Eggplant "Pasta" based largely on this YouTube clip:



In order to make it more like real eggplant Parmesan, though, i.e. fried and crusty, I made one modification. After sauteeing everything in my large cast iron skillet (it took about 3 1/2 minutes for two servings, i.e. one eggplant and one tomato from City Fresh), I added the following, in order:

A sprinkling of flour
One beaten egg, spread over the top of everything
A coating of bread crumbs w/some fresh Parmesan

I broiled the whole thing in the skillet for a couple minutes to create a nice crust. Finally, I sprinkled on 1/4 cup or so grated provolone and broiled briefly.

The dish was a yummy hybrid of baked "pasta" and cheesy eggplant Parmesan, but without the heaviness of either as it was neither deep fried nor contained much starch. It also paired very well with the Spaten Optimator I had on hand.

We'll definitely make this again!