While macaroni is baking, add pan of bread crumbs to oven. Remove from oven and set aside. When macaroni has baked, sprinkle surface with toasted bread crumbs, and serve immediately. 4 tablespoons flour 2 cups hot, scalded milk White pepper, to taste 4 eggs 10 tablespoons fresh bread crumbs 1 cup grated kefalotyri cheese or pecorino Romano. Preheat oven to 375 degrees.
Prick eggplants several times with a fork.
Rub a little olive oil into their skins. On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently. Remove from oven and let cool. In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side. Do this in batches, adding more oil as necessary.