Spaghettini with Fried Eggplant
Submitted by Franciw
Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
2 hrsSalt-pressing the eggplant for 2 to 3 hours is what makes this recipe work. That weighted plate draws out the bitter liquid and compresses the flesh so it fries up crisp and golden instead of spongy and oil-soaked.
The breading is a proper three-step dredge: seasoned flour, beaten egg, then fresh bread crumbs. Cut into thin strips and fried at 360°F (182°C), the eggplant comes out with a shattering crust and a creamy interior. It’s essentially eggplant Parmesan in strip form, piled on top of spaghettini with tomato sauce and grated Parmesan.
Use fresh bread crumbs, not the dry stuff from a canister. Fresh crumbs fry up lighter and crunchier. Tear day-old bread and pulse it in a food processor for the right texture.
Kitchen Tips
- Slice the eggplant thin (⅛ inch) before salting, then cut into strips after pressing. This maximizes surface area for salt contact
- Don’t skip the rinsing step after salting. Unrensed eggplant will be inedibly salty
- Fry in batches and keep finished strips warm on a rack in a low oven while you cook the rest
- Time the pasta so it finishes right as the eggplant comes out of the oil. This dish is best assembled hot
Variations
- Use panko breadcrumbs for an even crunchier coating
- Add a handful of fresh basil torn over the top just before serving
- Swap tomato sauce for a quick garlic and olive oil sauce (aglio e olio) for a lighter take
Ingredients
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.
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