Spaghetti With Tomato Sauce and Pan-Fried Eggplant Recipe - 华体会体育推荐

Most eggplant recipes, especially those in Italian cookbooks, call for salting the vegetable beforehand. This helps soften the bitter bite—definitely a good thing—but it comes at a cost: the process can take up to an hour, which basically means that I never do it. Fortunately, there is something of a workaround, and all you have to do is not buy those big football sized ones, and look for Japanese eggplants. Not only are they cute and slender, but they don't require any cleansing ritual to make them edible.

Plus, Japanese eggplants have no problem adapting to an Italian state of mind, as this recipe proves. At its base, this is just a simple spaghetti and tomato sauce recipe—a satisfying classic for sure, but not exactly the most exciting dinner of the week. But if you add a handful of crispy slices of pan-fried eggplants on top, along with a shower of parmesan cheese, and you have a meal with a variety of textures and some real heft.

The slices are cooked in a pan full of oil, but within seconds you'll wonder where all the oil went. Eggplant just loves to soak up oil, which initially leaves them greasy and slimy. Don't despair! Just give them time, and the slices will expel the oil, and they will be all the better after the cleanse.

Active:30 mins

Total:30 mins

Serves:4 servings

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2tablespoonsplus1/2cupextra-virgin olive oil, divided
1mediumonion, chopped (about 1 cup)
2mediumcloves garlic, minced (about 2 teaspoons)
1 (28-ounce) canplum tomatoes
1teaspoonsugar
Kosher saltand freshly ground black pepper
1poundspaghetti
4mediumJapanese eggplants(about 1 pound) ends trimmed, thinly sliced
Grated Parmesan

把一大罐盐水煮沸/ high heat. Meanwhile, heat 2 tablespoons olive oil in a medium-sized saucepan over medium heat until shimmering. Add onion and cook, stirring until soft, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and their juices, and use a potato masher or the back of a wooden spoon to break up the tomatoes into small pieces. Cook, stirring occasionally, until tomatoes have reduced into a thick sauce, 15 to 20 minutes. Remove from heat. Blend with an immersion blender or a countertop blender in batches. Add sugar, and season with salt and pepper to taste.
While tomato sauce cooks, heat 1/2 cup of olive oil in a large 12-inch non-stick skillet over medium heat until shimmering. Spread the eggplant slices out in the skillet. The pieces will immediately soak up most of the oil, but will eventually expel the oil and start to brown. Stir occasionally until eggplants slices are browned on all sides, and just starting to crisp, 8 to 10 minutes. Remove slices with a slotted spoon and drain on paper towels.
在沸水煮意大利面条亚柯rding to package directions. When almost done, reserve 1/4 cup of pasta water. Drain pasta in a colander, and immediately transfer to the pot with the tomato sauce. Turn heat to medium, add the pasta water, and toss pasta until it is evenly coated with the sauce.
Divide pasta between four plates. Top each with a quarter of the fried eggplant slices and sprinkle generously with freshly grated parmesan. Serve immediately

Nutrition Facts(per serving)
833	Calories
37g	Fat
109g	Carbs
19g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	833
% Daily Value*
Total Fat37g	47%
Saturated Fat 6g	28%
Cholesterol3mg	1%
Sodium638mg	28%
Total Carbohydrate109g	40%
Dietary Fiber 9g	34%
Total Sugars 15g
Protein19g
Vitamin C 31mg	157%
Calcium 95mg	7%
Iron 5mg	27%
Potassium 946mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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