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Heat 1 tbsp oil in a pan over medium heat.
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Beat the eggs in a shallow dish. Combine the garlic salt and breadcrumbs in a separate shallow dish.
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Slice eggplant to approximately 1/8" slices. Coat the eggplant in the eggs and then cover in the breadcrumbs.
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Place in the pan and cook for 3 minutes per side, or until each side has started to lightly brown. Repeat with all slices.
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While cooking the the eggplant, spiralize the zucchini according to the machine's instructions.
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Boil enough water to cover the zucchini noodles and drop them in. Boil for 5 minutes.
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Serve the eggplant slices on top of the zucchini noodles, top with sauce and parmesan cheese if desired.