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
Cooking oil
1/2 c All-purpose flour
1 ts 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 to 4 lb)
weight for 2 to 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°F. Slice the
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.
