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X Italian Pasta Dishes
Spaghetti with Eggplant/Spaghetti con Melanzana (with tomatoes, onion and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 pound spaghetti

Sauce
1 eggplant, sliced lengthwise, 1/2-inch thick
1 large can tomatoes
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup olive oil
salt and pepper

Garnish
1/2 cup Parmesan cheese, grated



Directions

Brown onion and garlic in 4 tablespoons olive oil; add parsley, tomatoes, salt and pepper; simmer about 1 hour.

Sprinkle eggplant slices and salt, let drain in colander 30 minutes and squeze dry; brown in hot olive oil until light brown.

Cook spaghetti in salted, boiling water; drain and place on hot platter, cover with sauce and arrange eggplant on top.

Serve sprinkled with cheese.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Edgar Degas: Les Repasseuse, around 1884.

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