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Ingredients
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3 eggplant
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coarse salt
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5 tablespoons extra virgin olive oil, divided
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1 clove garlic
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1 (18 ounce) can whole peeled tomatoes
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salt and freshly ground black pepper to taste
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1 small bunch fresh basil, chopped, divided
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1 (16 ounce) package spaghetti
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1 (8 ounce) container ricotta cheese, or to taste
Directions
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Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
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In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
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Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts (per serving)
770 | Calories |
24g | Fat |
116g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 770 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 6g | 28% |
Cholesterol 18mg | 6% |
Sodium 1746mg | 76% |
Total Carbohydrate 116g | 42% |
Dietary Fiber 19g | 68% |
Total Sugars 16g | |
Protein 27g | 53% |
Vitamin C 24mg | 26% |
Calcium 282mg | 22% |
Iron 7mg | 37% |
Potassium 1550mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.