Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Eggplant (medium)

  2. 1 1/2 teaspoons 7 1/2ml Salt Peanut oil or veg. Oil

  3. 1/2 cup 31g / 1.1oz All-purpose flour

  4. 1 teaspoon 5ml Black pepper

  5. 2 Eggs - lightly beaten

  6. 2 cups 292g / 10oz Fresh bread crumbs

  7. 3 cups 711ml Tomato sauce

  8. 1 lb 454g / 16oz Spaghettini

  9. 3/4 cup 109g / 3.8oz Parmesan cheese - grated

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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