Pasta with Eggplant
by Mark Bittman

Most Italian pasta recipes featuring eggplant and tomatoes seem to focus on a tomato sauce with fried eggplant as a component. Nothing wrong with that, but frying eggplant can be a bit of a production. When cooked individually, each slice absorbs more than a little bit of oil. And no matter how well you flour and bread the eggplant, no matter how brilliantly crunchy it is after frying, by the time you serve it that crunch is gone.


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The Menu

Halibut in Butter Cream Sauce
OVEN-ROASTED NEW POTATOES
Frisee Salad with Gorgonzola
Peach Cobbler


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Fruit Pie Tips
Culinary Quiz
Quote
UPCOMING FOOD HOLIDAYS
FUNNIES: Signs You're At A Bad Italian Restaurant
Applebee's Smothered Steak Skillet
Culinary Quiz Answer


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