Spaghettini with Fried Eggplant

Directions

Cut the eggplant into ⅛ inch slices.

Place in a bowl and sprinkle with salt.

Weight the eggplant with a plate and a heavy (3-4 pound) weight for 2 to 3 hours, draining off water as it accumulates.

Rinse off the salt and dry on paper towels.

Pour 2 inches of oil into a heavy skillet and heat to 360℉.

Slice the eggplant into 1 inch 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.