Sfoglini Basil Reginetti with Ricotta & Eggplant

Sfoglini Basil Reginetti with Ricotta & Eggplant

Basil Reginetti's delicate ribbon shape and bight herb flavor is perfectly paired with crispy eggplant and creamy ricotta.



  • 12 oz. (1 box) Sfoglini Basil Reginetti
  • 1 medium sized eggplant, sliced lengthwise into ¼ inch thick slices
  • 1 egg, lightly beaten
  • 1 cup Italian seasoned breadcrumbs, plus more as needed
  • 1 cup olive oil (⅔ cups for frying and ⅓ cup for pasta)
  • ½ cup ricotta
  • Handful of basil leaves, chiffonade
  • Salt & black pepper


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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