1
Slice eggplant into 1/2-inch thick rounds. Arrange on a baking sheet lined with parchment paper. Brush both sides with olive oil and season.
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2
Roast in the oven 30-40 minutes. Sauté garlic in a skillet, add marinara, roasted eggplant, dried oregano, red pepper flakes, and chopped basil. Stir to combine.
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3
Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss to coat the pasta evenly. Stir in half of the ricotta salata cheese.
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