* EGGPLANT WITH BREADCRUMBS AND SPAGHETTI #164

INGREDIENTS:
     1 small eggplant cut into slices and
        then cut into strips with
     1 cup breadcrumbs (reg or planko)
     2 eggs well mixed
     1/2 cup ricotta cheese
     3 medium ripe tomatos or 1/2 can
     canned diced tomatos
    1 medium onion, peeled, cut in half and
    sliced
    4 cloves of garlic, smashed, peeled and
    crushed
     1/2 cup virgin olive oil
    1 tsp salt
    1/2 tsp black pepper
    1 lb of spaghetti
DIRECTIONS:
     1. dredge the eggplant strips
         into the egg and then into
         the breadcrumbs and set
        aside
    2. pour 1/2 cup virgin olive oil
       into a lg fry pan over moderate
       heat
    3. put the eggplant strips into the
        fry pan and saute about 10 to
        15 minutes, remove and set aside
    4. add the sliced onion, garlic, basil, salt and
        pepper into the fry pan, stir in and saute
        about 15 to 20 minutes
    5. make the spaghetti according to the box
        and drain
    6. mix the sauce with the spaghetti and lastly
        add the eggplant and lightly toss
    7. sprinkle the rictotta and then the parmesean
        cheese over the top
    8. this recipe should serve 6 or more