INGREDIENTS
450g of eggplant
2 1/2 cups of flour
Salt
Pepper
2 eggs
1/2 glass of milk
1/2 cup of grated Parmesan cheese
Olive oil
4 сups of marinara sauce
220g of rigatoni
PREPARATION
1. Cut the eggplant into cubes. Place them in salted water for 15 minutes. Then drain the water and let them dry a little bit.
2. Combine a cup of flour with salt and pepper according to taste. In another bowl, whisk 2 eggs together with the milk. Combine the rest of the flour with the Parmesan in a third bowl.
3. Drop the eggplant cubes into the first mixture, then the second and the third one. Fry them with the olive oil over a medium heat until they turn a golden color. Dry them on paper towels, and combine with the marinara sauce.
4. Cook the pasta following the instructions on the packaging.
5. Add the sauce to the pasta.