Ingredients
– 2 cups (16 ounces) marinara sauce
– 2 medium eggplants weighing about 2¼ pounds total
– ¼ cup plus 1 teaspoon extra-virgin olive oil
– ¼ teaspoon fine salt (plus more to taste)
– 8 ounces pasta such as rigatoni, ziti, or spaghetti
– ½ cup chopped fresh basil with extra for garnish
– ½ to 1 teaspoon red pepper flakes (optional)
– ½ teaspoon dried oregano
– ¾ cup (1.5 ounces) finely grated ricotta salata and/or Parmesan cheese
Instructions
1-Prepare all ingredients: Wash and peel the eggplants in alternating strips, then slice them into ½-inch rounds.
2-Roast the eggplant: Place the slices on a baking sheet and roast at 425°F for 35 to 45 minutes until golden and tender.
3-Cook the pasta: Boil 8 ounces of pasta in salted water until al dente, reserving ½ cup of the water.
4-Build the sauce: In a pan, mix the roasted eggplant with 2 cups of marinara sauce, ¼ cup plus 1 teaspoon of extra-virgin olive oil, ½ cup chopped basil, ½ to 1 teaspoon red pepper flakes, and ½ teaspoon dried oregano.
5-Combine and season: Toss the cooked pasta with the sauce and reserved water, adding two-thirds of the ¾ cup grated cheese and adjusting salt and pepper to taste.
6-Serve: Garnish with the remaining cheese, extra basil, and a drizzle of olive oil for a finishing touch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽️ Roast eggplant instead of frying to reduce oil absorption and keep it tender.
💧 Reserve pasta water to help loosen the sauce and achieve the perfect consistency.
🧀 Use quality ricotta salata or Parmesan cheese for authentic flavor and texture.
- Prep Time: 20 minutes
- Cooking time: 50 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting and boiling
- Cuisine: Sicilian Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 15 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 15 mg