Penne with Fried Eggplant Recipe | James Beard Foundation
Among his significant contributions to our culinary landscape, our namesake hosted the first-ever American food program, I Love to Eat, on the fledgling medium
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Deep-fry thermometer
- Pepper mill
- Grater
- Stove
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Weight
- Zip-top bag
- Paper towel
- Measuring spoon
- Measuring cup
- Slotted spoon
Ingredients
- 1 medium eggplant
- 1½ teaspoons salt, divided
- Vegetable oil
- ½ cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- 2 cups fresh bread crumbs
- 3 cups fresh tomato sauce
- 1 pound penne pasta
- ¾ cup grated Parmesan cheese
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