Spaghettini with Fried Eggplant

1 medium eggplant
1 1/2 teaspoons salt
peanut oil or vegetable oil
1/2 cup all-purpose flour
1 teaspoon black pepper
2 eggs, lightly beaten
2 cups fresh bread crumbs
3 cups tomato sauce
1 pound spaghettini
3/4 cup parmesan cheese, grated

Cut the eggplant into 1/8-inch slices. Place in a bowl and sprinkle with salt. Weight the eggplant with a plate and a heavy (3-4 pound) weight for 2-3 hours, draining off water as it accumulates. Rinse off the salt and dry on paper towels.

Pour 2-inch of oil into a heavy skillet and heat to 360F. Slice the eggplant into 1-inch 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.

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