Spaghetti with Eggplant, Ricotta and Tomatoes

Spaghetti with Eggplant, Ricotta and Tomatoes
Photo by Ryan Benyi


  • ½ cup grated Parmesan
  • 1 ½ cups ricotta
  • 1 pint cherry tomatoes, quartered
  • 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
  • 5 tablespoons olive oil
  • 1 pound spaghetti
  • ½ cup finely chopped fresh basil
  • + 3 more ingredients
    • Salt
    • Salt and pepper
    • 1 small clove garlic, finely chopped

1. 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. 2. 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...

View full recipe at My Recipes


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