How to cook
Spaghetti Carbonara with Eggplant is the lighter version of the classic Carbonara with bacon. They can also be made with zucchini.
Cut the eggplant into cubes. Season them with salt and leave them for 30 minutes, until the bitter juice is released. Dry them with a kitchen towel.
Heat a cup of olive oil in a pan. Fry the eggplant cubes for 7-8 minutes. Remove and place them on a napkin to absorb the excess fat.
In a pot of boiling salted water cook the spaghetti according to the instructions on the package. Strain them.
Heat olive oil with a clove of garlic in another pan. Put the spaghetti in it and crack the eggs, add the fried eggplant cubes and sprinkle with grated parmesan.
Stir the dish, until the eggs are fully cooked. Season with black pepper.
Serve the Spaghetti Carbonara with eggplant immediately and sprinkled with grated parmesan.