Breaded Eggplant With Spaghetti

(5 votes)

For the eggplant:
salt
1 medium eggplant, cut into thick slices
1/2 cup Italian-style bread crumbs
1/8 cup cornmeal
freshly ground pepper
1 egg, beaten
1/4 to 1/3 cup olive oil

For the spaghetti:
2 tablespoons olive oil
1/2 small onion, chopped
2 tablespoons minced garlic
1 can (28 ounces) crushed tomatoes
1 can (14 1/2 ounces) diced tomatoes
2 to 3 sprigs fresh thyme, or 1 teaspoon dried
1 tablespoon fresh oregano leaves, or 1 1/2 teaspoons dried
salt and pepper to taste
1 pound spaghetti
grated Parmesan cheese

Salt both sides of eggplant slices and lay between paper towels for at least 30 minutes. Meanwhile, make the spaghetti sauce.

Heat 2 tablespoons oil in large saucepan. Add onion and sauté until tender. Add garlic and cook for another minute. Add tomatoes, thyme and oregano and season with salt and pepper to taste. Gently simmer on medium-low heat. Cook the pasta according to package directions.

While the sauce and pasta are cooking, in a shallow dish combine the bread crumbs, cornmeal and salt and pepper to taste. Heat oil in a large skillet over medium-high heat. Dip eggplant slices in beaten egg and then coat with the bread crumb mixture. Fry, in batches if necessary, until deep golden brown and crisp on both sides and tender inside. Keep warm on a serving plate and tent with aluminum foil.

Serve eggplant slices and pasta with sauce and grated Parmesan.

Makes 4 servings



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