Spaghetti with Eggplant, Cheese and Tomato Sauce (Spaghetti alla Norma)

Course Main Dishes

Ingredients in this Recipe

1 large or 2 medium eggplant, about 1 1/2 lb. total
1 lb. spaghetti
1 yellow onion, finely chopped
1/2 cup coarsely grated ricotta salata cheese, plus more for garnish
1/2 cup fresh basil leaves, torn into small pieces
1/2 cup grated pecorino romano cheese
1/3 cup olive oil
2 garlic cloves, finely chopped
2 to 2 1/2 lb. fresh tomatoes, peeled, seeded and chopped, or 1 can (28 oz.) plum tomatoes, seeded and chopped, with juice
Freshly ground pepper, to taste
Salt for eggplant, plus more, to taste
Vegetable oil for frying

See Full Recipe at Williams-Sonoma