Eggplant Spaghetti Recipe - (4.5/5)

Ingredients

• 1 medium to large eggplant
• Salt
• Vegetable oil, enough to come 1/2" up the side of the pan (I use less!)
• 1/2 cup onion, thinly sliced
• 1-1/2 tsp chopped garlic
• 2 cups imported canned Italian plum tomatoes, drained and cut into thin strips without their juice (in summer I use fresh tomatoes)
• Freshly ground pepper
• 1 pound spaghetti (or other pasta that you like)
• 3 Tbs. grated mild pecorino romano cheese
• 3 Tbs. fresh ricotta
• 8-10 fresh basil leaves, cut into chiffonade. If out of season, use 2 Tbs. chopped parsley
• Freshly ground Parmesan for the table