1 small fresh eggplant, cubed
2 Tbsp. salt
4 Tbsp. corn oil
2 Tbsp. extra virgin olive oil
2 tsp. garlic, minced
1 can whole Italian Roma tomatoes
Pepper to taste
16 oz. spaghetti pasta
1 cup BelGioioso Ricotta Salata cheese, shredded
2 Tbsp. Italian parsley, chopped
Place cubed eggplant on paper towel and sprinkle with salt. Cover with another towel and let eggplant sit for about 20 minutes, until the moisture is drawn out of the eggplant. Heat corn oil and fry eggplant until slightly brown, set aside.
Heat olive oil in pan and add minced garlic and sauté for 1 minute. Add can of whole Italian tomatoes and bring to a boil. Stir to break down the tomatoes into a sauce and simmer at least 20 minutes. Add pepper to taste and fresh basil.
Cook spaghetti in salted water until al dente. Stir the eggplant cubes with the tomato sauce and toss with the cooked pasta. Immediately top with shredded BelGioioso Ricotta Salata and chopped parsley.