One package long pasta (spaghetti, fettuccine, linguini, etc)
3 eggplants (as fresh as possible, without any bruises)
coarse salt
flour
olive oil for frying eggplant
tomato sauce (your own recipe, or see below)
6-10 basil leaves
200 grams of crumbled ricotta salata (salted ricotta cheese), which is what makes this recipe authentic; available in the best Italian groceries
Thinly slice eggplants. Spread slices in layers on a cutting board, and cover each layer with salt. Place the board at an angle next to sink to allow liquid to run directly into sink. Cover eggplants with a weight (for example, a pot filled with water, and leave standing for two hours. Meanwhile, prepare the tomato sauce.
Tomato sauce recipe:
1 onion
2 cloves garlic
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar
salt and pepper
Fry onion and garlic in olive oil. Add tomatos, sugar, salt, and pepper. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes.
NOTE: This is the basic tomato sauce recipe that can be used for all your Italian red sauce cooking.
After the required time, rinse and dry eggplant slices. Cover them lightly with flour to prevent them from soaking up oil. Boil water for your pasta and warm up the tomato sauce if necessary. Meanwhile, fry the eggplant slices in hot olive oil (about 400 degrees), a few at a time, about 2 minutes per side. Wipe off excess oil from the slices and keep them warm. When the pasta is ready (al dente!), place in a large serving bowl. Add ricotta and mix well. Then add tomato sauce, basil, and eggplant. Mix and serve immediately.
Buon appetito!
3 eggplants (as fresh as possible, without any bruises)
coarse salt
flour
olive oil for frying eggplant
tomato sauce (your own recipe, or see below)
6-10 basil leaves
200 grams of crumbled ricotta salata (salted ricotta cheese), which is what makes this recipe authentic; available in the best Italian groceries
Thinly slice eggplants. Spread slices in layers on a cutting board, and cover each layer with salt. Place the board at an angle next to sink to allow liquid to run directly into sink. Cover eggplants with a weight (for example, a pot filled with water, and leave standing for two hours. Meanwhile, prepare the tomato sauce.
Tomato sauce recipe:
1 onion
2 cloves garlic
2 Tbsp olive oil
1 large can tomatos (preferably imported from Italy), or 3 3/4 cups diced fresh tomatos
pinch of sugar
salt and pepper
Fry onion and garlic in olive oil. Add tomatos, sugar, salt, and pepper. Cook for approximately 20 minutes, stirring occasionally. Once the sauce has thickened, blend in a blender. Pour back into sauce pan and reduce for another 5 minutes.
NOTE: This is the basic tomato sauce recipe that can be used for all your Italian red sauce cooking.
After the required time, rinse and dry eggplant slices. Cover them lightly with flour to prevent them from soaking up oil. Boil water for your pasta and warm up the tomato sauce if necessary. Meanwhile, fry the eggplant slices in hot olive oil (about 400 degrees), a few at a time, about 2 minutes per side. Wipe off excess oil from the slices and keep them warm. When the pasta is ready (al dente!), place in a large serving bowl. Add ricotta and mix well. Then add tomato sauce, basil, and eggplant. Mix and serve immediately.
Buon appetito!
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