1 lg. eggplant
1 c. Italian bread crumbs
2 eggs
3 tbsp. butter
3 tbsp. flour
2 1/2 c. milk
1 lb. crabmeat
1 lb. fresh pasta (I use Angel Hair)
Grated Parmesan cheese

Peel and cut eggplant in thin slices. Soak in cold water for about 1 hour; drain and put eggplant in well-beaten eggs, then in bread crumbs. Fry in olive oil; drain and keep warm in oven.

Melt butter in saucepan; add flour and blend to smooth paste. Add milk gradually; cook until thick, stirring about every 40 seconds. Add crab meat; keep warm.

Follow cooking directions for pasta; drain. Place eggplant on plate, put pasta over eggplant, then pour sauce with crab meat on top. Sprinkle with grated cheese. Delicious! Yield: 4 servings.