Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Eggplant
1 1/2 ts Salt
Peanut oil or veg. oil
1/2 c All-purpose flour
1 t Black pepper
2 Eggs, lightly beaten
2 c Fresh bread crumbs
3 c Tomato sauce
1 lb Spaghettini
3/4 c Parmesan cheese, grated
Cut the eggplant into 1/8" slices. Place in a bowl
and sprinkle with salt. Weight the eggplant with a
plate and a heavy (3-4lb) weight for 2-3 hours,
draining off water as it accumulates. Rinse off the
salt and dry on paper towels.
Pour 2" of oil into a heavy skillet and heat to 360
deg F. Slicethe eggplant into 1" strips. Put the
flour and pepper into a plastic bag and add the
eggplant slices, shake to coat the eggplant. Dip the
slices in the beaten egg, then the bread crumbs, and
fry in hot oil until golden brown. Drain on paper
towels.
Heat the tomato sauce and cook the spagettini. Pour
the sauce over the spagettini, top with the fried
eggplant and grated Parmesan cheese.
You can use your own favorite tomato sauce or the
Fresh Tomato Sauce in the next recipe.
