1 md Eggplant
1 1/2 ts Salt
Peanut oil or veg. oil
1/2 c  All-purpose flour
1 ts 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 towels.

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.