One of my best summer memories was sitting at the kitchen table, watching my mom at the stove hovering over a big pan of breaded and fried eggplant. We just couldn’t wait for dinner! We ate it just fried, sprinkled with Parmigiano cheese from the green can of Kraft cheese and dipped in ketchup.
I’ve altered the recipe slightly, eliminating the heavy oil and lightly breading the slices, roasting them on a tray in the oven. Serve it with bowtie pasta that is sprinkled with chopped dates and tossed with pecorino cheese and you have an exotic rendering of a Sicilian treat.
Sicilian Eggplant Pasta
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 box bowtie pasta, cooked to your preference
- 1/4 cup chopped dates
- 1/2 cup grated pecorino cheese
- 1/2 cup plain bread crumbs
- Sprinkle of cinnamon
- 1/2 stick melted butter
Dredge eggplant slices in melted butter, then dredge in breadcrumbs. Place on lightly oiled cookie sheet and roast at 375 degrees F. for about 20 minutes, turning over halfway through.
Toss pasta with two tablespoons butter, sprinkle in dates, and serve with plenty of grated cheese.
I like to also lightly dust the whole dish just before service with cinnamon.
Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.
