SPAGHETTI WITH ROASTED TOMATOES AND BASIL

SUMMER SPAGHETTI WITH ROASTED 

TOMATOES AND BASIL and

FRIED EGGPLANT

My sister came last year to help me after my hip surgery and made this dish, It is yummy, light, healthy and pretty! Hope you enjoy it as much as I did! Made it for my honorary sister and her family tonight.

Spaghetti:

1 16 oz box Whole Wheat Pasta, cooked to directions

10 ripe Italian Plum Tomatoes, sliced and quartered

10 fresh basil leaves, chopped

olive oil

salt and pepper to taste

Parmesan cheese, freshly grated (NOT THE BOXED STUFF! 

Eggplant:*

1 Medium eggplant, sliced long ways into fingers

2 eggs, beaten in a large ziplock

2 cups Italian bread crumbs in a large ziplock

olive oil and canola oil

salt and pepper to taste

Spaghetti:

Heat oven to 350. In a large cookie sheet with sides. coat liberally the pan with olive oil. Place sliced tomatoes in cookie sheet. Sprinkle each tomato with olive oil. Sprinkle with salt and pepper. Sprinkle with chopped basil. Place in preheated oven for 20-30 minutes

In a large pot, fill 2/3 with water and bring to boil . Cook spaghetti according to directions. Drain. Toss in baked tomatoes in the oil. Add additional oil as needed. Add generous amount of Parmesan cheese, Toss. Serve immediately with additional fresh basil.

Eggplant:

 Add sliced eggplant into the ziplock with the eggs and toss to coat all pieces well. Transfer to the ziplock with the bread crumbs. Toss well to cover thoroughly. In a large Fran, add equal amount of each oil to cover bottom of pan by 1/2 inch. Heat on medium high heat til hot, add 1/2 the eggplant, browning on each side til golden brown (3-4 min per side approx). Remove to plate with paper towels and drain. Repeat. Salt lightly. Sprinkle with Parmesan if preferred.

BUON APPETITO!

TIPS
* Can use zucchini as well!
   Can make eggplant Parmesan from this step.