Cooks in: 1h 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 eggplant (around 1 lb.)
- 11 OZ. of spaghettoni (large spaghetti)
- all-purpose flour
- garlic
- ricotta salata cheese
- tomato sauce
- basil
- salt
- extra-virgin olive oil
- pepper
Method
1
Slowly heat oil in a skillet to around 330-350°F. Cut the eggplant into discs. Flour and fry in the hot oil and drain on paper towels. Cut half of the slices into small pieces, leaving the others whole.
2
Cook the spaghettoni in boiling salted water.
3
Meanwhile, heat 2 Tbsp. oil in a large pan along with 1 garlic clove cut in half. Add the cut eggplant and 4 ladles of tomato sauce. Cook for around 15 minutes and season with salt and pepper at the end.
4
Drain the pasta when al dente and add it to the pan, stirring. Add grated ricotta salata cheese to taste and the remaining eggplant. Top with some basil leaves and serve.