Eggplant And Basil Spaghetti Dinner Recipe

About this recipe

A hearty and flavorful eggplant and spaghetti dish, perfect for a satisfying dinner. This vegetarian recipe combines crispy fried eggplant, fresh basil, and a rich tomato sauce for a comforting meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 Ml Maison Bremond Extra Virgin Olive Oil With Basil, 100Ml
• 100 G Jumbo Garlic 100g
• 400G Italianavera Chopped Tomatoes, 400G
• 114G Thai Taste Basil Leaves, 114G
• 500G Garofalo Spaghetti
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tata Salt
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Peel and slice 1 large eggplant into 1/4-inch thick circles.
2. 2. Heat 4 tbsp olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Place on paper towels to blot excess oil and set aside.
3. 3. In a large pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute.
4. 4. Add 4 cups of diced tomatoes, 1/2 tsp salt, 1/2 tsp sugar, and a handful of fresh basil leaves to the pot. Stir well and let the sauce simmer for 30-40 minutes, stirring occasionally.
5. 5. Meanwhile, cook 500 g spaghetti according to the package instructions. Drain and set aside.
6. 6. Once the sauce has thickened, toss the cooked spaghetti with the tomato sauce until evenly coated.
7. 7. To serve, plate the spaghetti and top with the fried eggplant slices. Tear additional fresh basil leaves and sprinkle them over the dish. Optionally, garnish with 200 g shredded mozzarella cheese.