Cook spaghetti noodles according to the directions on the package.

Drain spaghetti and pour into a 9" x 13" baking dish.

Beat 3 eggs and pour over spaghetti noodles. Mix thoroughly.

Please baking dish into your refrigerator or freezer for 2 hours or until spaghetti noodles are completely dry and firm.

Heat oil in deep fryer or heavy skillet to 375°F.

Slice spaghetti vertically into 8 equal sized portions.

Set up a dredging station with three bowls — flour in the first one, 5 beaten eggs and milk in the second one and Italian style breadcrumbs in the third one.

Coat each rectangle of noodles in flour, submerge in egg wash and cover in breadcrumbs. Repeat if necessary.

Fry in batches for 2 minutes per side or until breadcrumbs are golden brown.

Drain on paper towels, sprinkle with Parmesan cheese and serve with marinara or your preferred dipping sauce.