Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1 small sweet yellow onion, diced
- 2 small Italian eggplants, washed, trimmed and cut in half lengthwise then cut into thin slices
- 1 28-ounce can imported Italian tomatoes
- Salt and pepper to taste
- 1/2 cup freshly grated ricotta salata
- 8 basil leaves, washed, patted dry, and torn into pieces
- 1 pound casarecce pasta
Instructions
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and sauté until soft and translucent. Crush the tomatoes by hand into a bowl, then add to the pan. Add a little water to the bowl to catch the remaining juices and add that to the sauce as well. Season with salt and pepper and lower to a simmer.
- Meanwhile, heat the remaining 6 tablespoons of olive oil in a medium high-sided sauté pan over medium heat. Add the eggplant in batches and fry, turning, until golden brown. Transfer to a plate lined with paper towels to drain in a single layer. Repeat with the remaining eggplant, placing paper towels between each layer. The eggplant will soak up some of the oil so you may have to add a little more oil between batches. Place a heavy plate on top of the top layer to press out excess oil.
- Simmer the sauce until thickened, around 25 minutes.
- Add the eggplant, reserving 3-4 slices per serving for topping. Then stir in half the ricotta, half of the basil and simmer for 5 more minutes.
- Meanwhile, bring a large pot of liberally salted water to a boil. Add casarecce pasta and cook until al dente. Strain and add to the sauce. Toss well.
- Transfer to serving plates. Top each dish with the reserved eggplant slices, the remaining ricotta salata, and torn basil. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes