Spaghetti with Eggplant, Ricotta and Tomatoes

From myrecipes.com try substituting low fat cottage cheese for the ricotta cheese to lower calorie count

Spaghetti with Eggplant, Ricotta and Tomatoes
Spaghetti with Eggplant, Ricotta and Tomatoes

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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