For the eggplant:
1 medium-sized eggplant, peeled and cut into 2” pieces
1 cup flour
½ TSP salt
1 TSP black pepper
½ TSP cayenne pepper
1 TBSP parsley, chopped finely
1 cup milk (or milk made from milk powder, depending on your availability of fresh milk)
Oil, for frying
For the pasta:
½ package fettuccini, linguine, or spaghetti (the bigger the noodle the better, but depending on what your market has, use what is available, ½ package is for 2 people)
2 TBSP butter or margarine
2 TBSP flour
Salt and Pepper
4 garlic cloves, minced
1 ½ cups milk (or milk made from milk powder, depending on your availability of fresh milk)
4 sections of Vache-Qui-Rit Cheese (or, 1 cup of cheese)
Parsley, to sprinkle on top
Bring water for the pasta to a boil, add pasta when water boils.
While waiting on the water, prepare the eggplant. In a bowl, mix the flour, salt, pepper, cayenne and parsley together for the eggplant.
In another bowl, mix the egg and milk. Add the eggplant and let sit.
In a saucepan, melt the butter. When melted, add the flour, salt and pepper to taste, to make a roux.
When thick and bubbly, add the milk.
Stirring often, when milk is bubbling around the edges of the saucepan, add the cheese.
Stir often, when pasta is approximately 4 minutes from being done, remove sauce from heat (especially if you only have a 2 burner stove!).
As oil heats, take eggplant out of milk/egg wash and roll through the flour mixture, add to hot oil. Continue until all eggplant is in the oil (can be done in separate batches if needed).
When pasta is done, drain noodles and put back into the pan. Pour the alfredo sauce over the top of the noodles, heat on low heat. This will coat the noodles well in the sauce, and help the sauce to thicken to desired consistency.
When eggplant is brown on all sides, it is ready, dish onto a plate with absorbent towel.
When pasta is heated thoroughly and sauce is at desired consistency, serve with eggplant on the side.
Sprinkle plate with parsley, serve immediately and enjoy!