Spaghetti with Tomato Sauce and Roasted Eggplant

In this recipe, we roast eggplant in the oven with the skin on until it is very crispy. After tossing the spaghetti with a quick tomato sauce, you will top the dish with the eggplant and a bit of fresh basil.

Instructions

1. Prepare tomato sauce by simmering 2 tbsp. of oil, onion and tomatoes with salt to taste for 20 minutes.
2. Cut eggplants in half and then quarters lengthwise. Cut each quarter one more time lengthwise, so you have 8 strips of eggplant.
3. In a large mixing bowl, whisk together 3 tbsp. of olive oil, sea salt, black pepper and parsley. Add eggplant strips and mix until coated with dressing.
4. Arrange eggplant slices skin side down on a baking tray and bake for 25-30 minutes at 350°F until crispy.
5. Cook pasta according to package instructions while eggplant is roasting.
6. Toss pasta with tomato sauce and top with eggplant.