*  Exported from  MasterCook  *
 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
   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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