This vegetarian recipe is tasty, easy and also fun to make.If you are an eggplant lover this one is yours.

• Difficulty: Easy
• Time of Preparation: 20 min
• Time of Cooking:  50 min
• Doses for: 4 people

INGREDIENTS:

For the Marinara Sauce

• 3 Tbs Extra Virgin Olive Oil 
• 1/4 of a medium size Yellow Onion chopped
• 1 Tbs Minced Garlic
• 3 cups of San Marzano D.O.P. 
• 1 Tbs Salt
• Pinch of Pepper
• 10 fresh Basil Leaves julienned

 For the rest

• 250 grams or 8 oz Spaghetti Adoro
• 8 slices of Eggplant 1/8 inch thick
• 1 1/2 cups Grated Parmesan Cheese
• 1 1/2 Buffalo Mozzarella 
• 1/4 cup Salt (to cook the pasta in)
• 2 cups blended cooking oil for frying
• 1 cup Flour for dusting the Eggplant

PREPARATION:

1. Start by making the marinara sauce
2. Crush tomatoes by hand in a bowl for a chunkier sauce or blend in food processor for a smoother texture (depending on your preference)
3. In medium saucepan add EVOO and heat over medium heat until oil is warm
4. Add onion, sauté 2-3 minutes until softened and lightly golden
5. Add garlic, sauté 1-2 minutes
6. Add Tomatoes
7. Add salt, pepper, cook for about 30 minutes stirring occasionally or until sauce is bubbling and is thickened and water is absorbed
8. Turn off heat and stir in Basil for about 1 minute
9. In a large deep pan heat the blended oil
10. Dust eggplant slices in flour coating both sides
11. Fry 2 eggplant slices at a time for 30-40 seconds each side, remove and place on a paper towel to get rid of excess oil
12. Set aside
13. In a large pot fill with water, bring to boil, and add 1/4 salt
14. Add spaghetti and cook super ‘al dente’, or a few minutes less than package directions.
15. Drain spaghetti and add some of the marinara sauce along with 1/2 cup Parmesan Cheese and mix
16. Enjoy!