- 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
- 5 tablespoons olive oil
- 1 pound spaghetti
- 1 pint cherry tomatoes, quartered
- 1/2 cup finely chopped fresh basil
- 1 small clove garlic, finely chopped
- 1/2 cup grated Parmesan
- Salt and pepper
- 1 1/2 cups ricotta
- calories 565
- fat 23 g
- satfat 8 g
- protein 21 g
- carbohydrate 68 g
- fiber 6 g
- cholesterol 32 mg
- sodium 584 mg
How to Make It
Lay eggplant on paper towels and season with salt. Let stand 15 minutes. Bring a large pot of salted water to a boil. Preheat gas grill or broiler to high.
Blot eggplant dry with a paper towel. Brush on both sides with 3 Tbsp. oil. Grill or broil, turning once, until browned and softened, 6 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
Cook spaghetti as package label directs until al dente, about 8 minutes. Drain pasta, reserving 1/4 cup cooking liquid. Toss spaghetti with eggplant, tomatoes, basil, garlic, Parmesan, remaining 2 Tbsp. oil and 1/2 tsp. each salt and pepper, adding cooking water as necessary to moisten. Toss with ricotta and serve immediately.