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Spaghetti with Eggplant, Ricotta and Tomatoes


try substituting low fat cottage cheese for the ricotta cheese to lower calorie count

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  • 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
  • Salt
  • 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



Step 1

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 to 8 minutes total. Set aside to cool slightly, then coarsely chop.
3. 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.


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