This hearty Italian-inspired dish features tender spaghettini tossed in a warm, savory tomato sauce and crowned with crispy, golden-brown fried eggplant strips. The eggplant is salted to draw out bitterness, then breaded and deep-fried for a delightful crunch that contrasts beautifully with the soft pasta. Topped with freshly grated Parmesan cheese, it offers a satisfying balance of textures and flavors. Perfect for a comforting weeknight dinner or a casual family meal, this recipe brings rustic home-style cooking to your table. It’s simple to prepare using pantry staples and fresh vegetables, making it a reliable favorite for any occasion.
Spaghettini With Fried Eggplant
Description
This hearty Italian-inspired dish features tender spaghettini tossed in a warm, savory tomato sauce and crowned with crispy, golden-brown fried eggplant strips. The eggplant is salted to draw out bitterness, then breaded and deep-fried for a delightful crunch that contrasts beautifully with the soft pasta. Topped with freshly grated Parmesan cheese, it offers a satisfying balance of textures and flavors. Perfect for a comforting weeknight dinner or a casual family meal, this recipe brings rustic home-style cooking to your table. It&# 226;ÂÂs simple to prepare using pantry staples and fresh vegetables, making it a reliable favorite for any occasion.Ingredients
Directions
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Cut the eggplant into 1/8-inch slices, then cut those slices into 1-inch strips.
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Place the eggplant strips in a bowl and sprinkle with salt.
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Weight the eggplant with a plate and a heavy weight (3-4 lbs) for 2-3 hours to drain out water, discarding the liquid as it accumulates.
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Rinse the salt off the eggplant and pat dry thoroughly with paper towels.
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Pour oil into a heavy skillet to a depth of 2 inches and heat to 360ðF (182ðC).
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Combine flour and black pepper in a plastic bag; add the dried eggplant strips and shake until evenly coated.
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Dip the floured eggplant strips into lightly beaten eggs, ensuring they are fully coated.
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Roll the egg-coated strips in fresh bread crumbs until well covered.
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Fry the breaded eggplant strips in the hot oil until golden brown and crispy, turning as needed.
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Remove fried eggplant from oil and drain on paper towels.
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Cook spaghettini according to package directions until al dente; drain.
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Heat the tomato sauce in a separate pan until warm.
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Serve the cooked spaghettini topped with the warm tomato sauce, fried eggplant strips, and grated Parmesan cheese.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7313.2mg305%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan variation, omit the eggs and Parmesan cheese. Use a plant-based milk or aquafaba mixed with a little flour as a binder for the breading, and top with nutritional yeast or vegan cheese.
Safety: Be cautious when handling hot oil. Use a deep, heavy skillet to prevent splattering. Do not overcrowd the pan when frying.
Storage: Leftover fried eggplant can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven to maintain crispiness, as microwaving will make them soggy.
Tip: You can use your own favorite homemade tomato sauce or a high-quality store-bought sauce for this recipe.
Ingredient Note: While the original ingredient list only specifies eggplant and salt, this recipe requires peanut or vegetable oil, all-purpose flour, black pepper, eggs, fresh bread crumbs, tomato sauce, spaghettini, and Parmesan cheese for the complete preparation described in the directions.
