Please read recipe through before starting.

Ingredients:

1 lb. spinach or tomato linguine (plain may be used but won’t be as colorful)
1 or 2 bunches broccoli, flower heads removed and cleaned, cleaned and skinned stems are okay
3/4 cup olive oil
8 garlic cloves, sliced thinly or crushed
½ to 3/4 cups grated Parmesan or Romano cheese, fresh--not canned
salt and pepper to taste (may use crushed red pepper flakes)
1 eggplant, peeled, thinly sliced
3-4 eggs, beaten, salt added to taste
1- ½ cups freshly-ground whole wheat flour (any grain)
olive oil
sun-dried tomatoes, finely chopped
basil, cilantro, marjoram, parsley, fresh only, chopped (you can use all of these or select your favorites, but be sure to use some basil)

The eggplant fried and chopped into bite-sized pieces.
The pasta cooked al dente.
The broccoli steamed lightly.
The olive oil mixture ready to mix all together.

1. Prepare eggplant by slicing thinly.
2. Dip in egg with added salt.
3. Dip in flour and fry in olive oil until golden brown.
4. Set fried eggplant aside in a warm place.

LINGUINE PREPARATION:

1. Cook linguine until it is al dente.
2. Drain and place in a large bowl.
3. If cooked pasta tends to stick, add a few spoons of olive oil and mix together.

While pasta is cooking, lightly steam broccoli. You want it crispy and still bright green.

1. Heat olive oil in saucepan over medium heat.
2. Add garlic, sun-dried tomatoes and herbs.
3. Stir for a few minutes until sizzling just a bit and remove from heat.

In a large bowl, add the cooked pasta, broccoli, salt and pepper, grated cheese and oil-herb mixture. Toss lightly. Add chopped eggplant to your liking. Toss again. (Chopped eggplant may be scattered on the top instead of being mixed in.)

Serve with garlic bread and a salad.

Any leftover, cooked eggplant can be used as a topping for homemade pizza. It is great! The eggplant may be frozen for later use.

Recipe compliments of Louise Godwin of NC