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Spaghetti with Eggplant and Ricotta

Arlene Williams
Print Recipe
Course Main Course

Ingredients
  

  • 4 cloves garlic finely chopped
  • 1/4 cup olive oil
  • 4 small eggplants thinly sliced
  • 1 lb spaghetti
  • 1 lb ricotta cheese
  • salt
  • pepper
  • 1/2 cup grated Romano cheese

Instructions
 

  • In a medium skillet cook garlic in oil until tender but not brown; remove garlic from oil. Add eggplant slices to skillet in a single layer. Cook eggplant in hot oil about 2 minutes per side or until golden brown. Remove eggplant from skillet; drain on paper towels. Repeat with remaining eggplant slices. Add more oil, if necessary, during cooking.
  • Meanwhile, cook spaghetti in boiling water for 10 to 12 minutes or until al dente. Drain. In a large bowl toss together cooked spaghetti, eggplant slices and ricotta cheese. Season with salt and pepper. Sprinkle with grated Romano cheese. Makes 4 to 6 servings. Enjoy!