Fried Eggplant Pasta

For the pasta:

• 2 cooking onions
• 3 cloves garlic or 1 clove elephant garlic, thinly sliced
• 1 tbsp. extra virgin olive oil
• ½ green bell pepper, finely chopped
• About 3 pasta sauce, basil and onion flavour
• 1 tsp. dried basil
• ½ tsp. dried oregano
• Salt and pepper to taste
• 1 (450 g, 1 lb. box) spaghetti
• Grated Romano or Asiago cheese, to serve

For the eggplant

• Directions:1 small-medium eggplant (aubergine)
• 1 large egg
• 1 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 1 cup water
• Grapeseed or other vegetable oil for deep-frying

1. Heat the oil in a medium frying pan over medium-low heat.
2. Cook the onions in the oil for about 15 minutes. Add the green pepper.
3. Add the garlic and continue to cook over medium-low heat.
4. Add the pasta sauce, stirring often, as you prepare the pasta and the eggplant. Add salt and pepper to taste.
5. After breading the eggplant, place a large pot of water on the stove for the pasta. Cook pasta according to package directions.

For the eggplant:

1. Cut the eggplant into rounds. With a sharp knife, carefully remove the skin. Then, chop the eggplant into ½-inch cubes.
2. Set out four bowls. Into the first bowl, place the cold water. Into the second, place the flour. Into the third, crack the egg and mix in one tablespoon water, beating lightly. Into the fourth, place the breadcrumbs.
3. To bread the eggplant, maintain one “wet” hand and one “dry” hand.
4. With the wet hand, dip each eggplant cube in the water.
5. Remove the cubes with the wet hand and drop them into the flour.
6. Using the dry hand, toss flour onto the cubes until well coated, then remove them to a plate.
7. When all the cubes are floured, use the wet hand to place each cube in the egg and water mixture. Then, toss them in the breadcrumbs.
8. Set aside for deep-frying, until all cubes are covered.
9. Heat the grapeseed or vegetable oil to about 350F (180 C), or about medium-high heat. The oil should not be smoking.
10. To test the heat of the oil, drop one eggplant cube into the oil. It should turn golden brown after about a minute. If it’s smoking, it’s too hot and if it doesn’t start browning, it’s too cold. After about a minute, the cube should be golden brown, but not burnt.
11. Fry the eggplant cubes (in batches if needed) until all cubes are fried. Set aside to drain on paper towels.

For the pasta:

1. Toss eggplant cubes with the cooked pasta and add sauce just before serving.If the eggplant sits in the sauce too long, it will get soggy.
2. Top with Romano or Asiago cheese, if using.

Recipe: By Jill Harris/Suite101.com