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Ingredients
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Eggplant Preparation
Spaghetti Pomodori
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle the slices with salt and let them sit in a colander for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
Spaghetti Pomodori
- 3
Cook the Spaghetti
While the eggplant is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 4
Make the Sauce
In the same skillet used for the eggplant, add the remaining olive oil. Sauté the chopped onion and minced garlic cloves over medium heat until softened, about 5 minutes. Add the canned crushed tomatoes, basil leaves, salt, and black pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
- 5
Combine and Serve
Add the cooked spaghetti to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached. Serve topped with fried eggplant slices and a generous sprinkle of grated Parmesan cheese.
