Let’s make a pasta dish with fried eggplant, bucatini and a whipped ricotta base, garnished with slices of ricotta salata and fresh basil leaves. Sharing 🙂
Bucatini
1 medium Eggplant, slice 1/2 inch thick
Rao’s Tomato Basil Spaghetti Sauce
15oz. ricotta cheese, divided
1 tsp olive oil
1 tsp. milk
Ricotta Salata
Fresh basil
Salt and pepper, to taste
1. Whip 1-1/2 cups ricotta cheese with oil, milk until smooth. Add in remaining unwhipped cheese and stir. Season with salt and pepper.
2. Slice eggplant and lightly coat with oil, salt and pepper. Fry over medium heat until golden brown and tender.
3. Meanwhile cook the Bucatini pasta as directed. Heat Rao’s Spaghetti Sauce in a skillet.
4. Spread whipped ricotta on plate. Toss pasta in sauce to coat and place on top of ricotta.
Garnish with thin slices of ricotta salata and fresh basil leaves.
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