450g of eggplant
2 1/2 cups of flour
1/2 glass of milk
1/2 cup of grated Parmesan cheese
4 ?ups of marinara sauce
220g of rigatoni
How to make it:
Cut the eggplant into cubes. Place them in salted water for quarter-hour . Then drain the water and allow them to dry a touch bit.
Combine a cup of flour with salt and pepper consistent with taste. In another bowl, whisk 2 eggs along side the milk. Combine the remainder of the flour with the Parmesan during a third bowl.
Drop the eggplant cubes into the primary mixture, then the second and therefore the third one. Fry them with the vegetable oil over a medium heat until they turn a golden color. Dry them on paper towels, and mix with the marinara sauce.
Cook the pasta following the instructions on the packaging.
Add the sauce to the pasta.