Eggplant and ricotta sauce, Sicilian style from Essentials of Classic Italian Cooking (page 161) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ruote di carro, rigatoni, or spaghetti pasta for fusilli pasta.

  • mzgourmand on July 13, 2020

    Superb recipe. Like previous reviewer I roasted in oven instead of fried eggplant: tossed cubes with olive oil, s + p & roasted at 400 for 40 minutes.

  • TrishaCP on October 10, 2014

    Made this a few weeks ago and it was really enjoyable but not quick to make. I roasted the eggplant in the oven (425 for about 30 minutes) to soften it rather than frying per the recipe. The sauce was quite substantial and this would make a good vegetarian main dish.

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