16oz. Marinara Sauce (homemade or store bought)
2 medium eggplants peeled in stripes
1/3 c olive oil
1/4 t salt
1 lb. ziti or rigatoni
1/2 c fresh basil (1/4 c if dried)
1/8 c dried oregano
3/4 c grated Parmesan cheese
Slice eggplants into 1/4 inch discs, fry in olive oil, one layer at a time set aside. Cook pasta al dente. Reserve 1 c pasta water, add to hot marinara sauce, add spices and eggplant. Add pasta and two- thirds of cheese stir until completely mixed. Serve... sprinkle with remaining cheese and add basil leaf as garnish.
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