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Got some of this cooking right now so might as well tell about it.
Eggplant spaghetti pasta spaghetti sauce lots of parmesan cheese
Cut eggplant into 1/2 thick slices, bread (coat with flour, then dunk in mixture of 1/2 cup milk and one egg, dip in flour -- I use a small bag of flour and shake the slices then just press to set the flour.
Fry slices in pan with 1/2 of oil - add oil as it is absorbed. It will usually take 3 or four runs to cook all of the slices.
Cook pasta (can you boil water?)
Heat spaghetti sauce - when all the slices of eggplant are cooked arrange pasta on plate putting a tad of sauce directly on the pasta. Arrange eggplant on top of pasta, cover liberally with spahetti sauce, top with parmesan cheese.
Serve with multi-grain rolls or garlic bread and a salad.
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