Crispy Eggplant Recipe
Cubed Fried Eggplant | Spicy Vodka Cream Sauce | Spinach | Pine Nuts | Rigatoni
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Ingredients
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Crispy Eggplant
Spicy Vodka Cream Sauce
Pasta and Garnish
Method
Crispy Eggplant
- 1
Prepare the Eggplant
Cut the eggplant into 1-inch cubes and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- 2
- 3
Bread the Eggplant Cubes
Dredge each cube in flour, dip in the egg, then coat with bread crumbs.
- 4
Fry the Eggplant
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded eggplant cubes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Spicy Vodka Cream Sauce
- 5
Sauté Garlic
In a saucepan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes and sauté until fragrant, about 1 minute.
- 6
Add Tomato Sauce and Vodka
Stir in the tomato sauce and vodka. Simmer for about 5 minutes, allowing the alcohol to cook off.
- 7
Finish with Cream and Cheese
Slowly stir in the heavy cream and grated parmesan cheese. Cook for an additional 5 minutes, then season with salt and black pepper to taste.
Pasta and Assembly
- 8
Cook the Pasta
In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 9
Sauté Spinach
In the same pot, add the fresh spinach and cook until wilted, about 2-3 minutes.
- 10
- 11
Serve
Plate the pasta and top with crispy eggplant cubes, toasted pine nuts, and fresh basil.
