Crispy Eggplant Pasta
This fried eggplant recipe combines breaded eggplant with al dente pasta, smothered in an easy tomato sauce. When you're in the mood for delicious pasta without meat, try this rich spaghetti dish tossed with breaded deep-fried eggplant.
Ingredients
- 1/2 white onion diced
- 3 cloves garlic diced
- 1 tbsp. extra virgin olive oil
- 1/2 green bell pepper chopped
- 1 jar of pasta sauce basil or other flavor
- fresh sliced basil (or 1 TBSP dried)
- 1/2 tbsp Italian Seasoning
- Salt and pepper
- 3/4 box of whole wheat spaghetti cooked according to box
- Grated Parmesan or Asiago/Romano for serving
- Red Pepper flakes optional
For the fried eggplant
- 1 Small or medium eggplant
- 1-2 Eggs depending on how much eggplant
- 1 cup all purpose flour
- 1 cup Italian style breadcrumbs
- 1 cup cool water
- 1 cup vegetable oil for deep-frying
Instructions
For the Sauce
- 1Heat the olive oil in a medium pan and add the onions, green pepper and garlic. Sautee for a few minutes until softened and fragrant.
- Add in the sauce, fresh basil, and seasonings.
- Stir and let simmer while you make the eggplant.
For the eggplant
- Remove the skin of the eggplant and cut it cubes about half an inch in size. You will need 4 small bowls.
- Grab four bowls. 1) with the cool water 2) with the the flour 3) with the eggs 4) with the breadcrumbs.
- Dip the cubed eggplant in order: water, flour, egg and breadcrumbs.
- Once the vegetable oil is heated up fry the breaded eggplant in batches until golden brown and crispy.
- Remove from oil and place on paper towel.
- Grab a helping of cooked spaghetti, a few spoonfuls of sauce, and top with a large helping of the fried eggplant.
- Sprinkle with a little cheese and red pepper flakes if desired.