Spaghetti with Toasted Eggplant Pomodoro

Spaghetti topped with Bocconici mozzarella...recipe on bottom of page!

Toasted eggplant saute in olive oil

Boiled diced tomatoed in garlic and olive oil

Oregano and parsley

Ingredients:

1 large eggplant peeled and cubed
1 large can diced tomatoes
1 egg
1/2 cup milk
1/2 Panko bread crumbs
6 tblsp olive oil
2 garlic cloved minced
1 tsp parsley
1/2 tsp oregano
1/4 black pepper
1/8 tsp salt

Preparation:

1. Peel and cube eggplants and set aside.  In large bowl beat egg and milk, add cubed eggplant and mix until well soaked.  Toss in Panko bread crumbs and fully coat.  

2. In large skillet 4 tblsp olive oil and heat until hot.  Add breaded eggplant and cook on low-med and stir allowing toasting to occur. Mix occassionally.

3. In large sauce pan add 2 tblsp olive oil and minced garlic, heat until light golden.  Add can of diced tomatoes.  Bring to boil and cook on medium heat for 20 minutes.

4. Heat water for spaghetti and cook spaghetti according to package.  

5. Add tomatoes to toasted eggplant and mix lightly.  Add 1/8 tsp salt, 1/4 tsp pepper, 1/2 tsp oregano and 1 tsp parsley.

6. Dish spaghetti in pasta bowls and top with eggplant sauce and sprinkle with bocconcinis.

Serves 4-6