Basil Reginetti's delicate ribbon shape and bight herb flavor is perfectly paired with crispy eggplant and creamy ricotta.
MAKES FOUR SERVINGS
Place eggplant slices on baking sheet and score each slice with a knife in a few places. Sprinkle generously with salt and let sit for 20-30 minutes to draw out the moisture in the eggplant. Use a paper towel to blot off the salt and excess moisture. Slice the eggplant into smaller pieces; we like ½ inch wide slices but you can use thinner slices or cubes as well.
Set up a breading station: 1 plate with egg and 1 plate with breadcrumbs. Dip each piece of eggplant into the beaten egg and then into the breadcrumbs. Heat ⅔ cup olive oil in a frying pan over medium heat for a few minutes until the oil is glistening. Add eggplant to the pan in batches making sure not to overcrowd the pan; flip eggplant once the bottom is golden brown and crispy (about 1-2 minutes), and then repeat on the other side. Remove eggplant to a paper-towel lined plate to drain excess oil and continue frying remaining eggplant.
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Basil Reginetti and cook until al dente (about 8-9 minutes) and strain, reserving 1/2 cup of pasta water before straining.
Return pasta to the pot and over low heat, stir ricotta and ⅓ cup olive oil gently into the pasta, adding a tablespoon of reserved pasta water at a time to achieve a saucy consistency. Toss the pasta with fresh basil and additional salt & pepper and mix in the eggplant just before serving.
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