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Slice and
remove the ends of the eggplants. Cut four 1/2-inch
thick slices from the widest part of each eggplant,
reserving the rest for another use.
Sprinkle both sides of the slices with salt and set
in large colander in sink to drain for 1 hour. Pat
the slices dry with paper towels
Preheat the grill or b broiler. Brush both sides of
the eggplant slices with olive oil and place them on
the grill or broiling rack. Grill for 2 minutes,
then turn, and cook another 2 minutes or just until
cooked through; set aside.
Combine the ricotta, Parmesan cheese, butter,
tomato, basil, salt to taste, and pepper in a large
bowl.
Cook the pasta in a large pot of boiling salted
water until al dente. Drain well and toss with the
ricotta mixture.
Place 4 of the largest eggplant slices in a single
layer ion a lightly oiled baking sheet. Divide the
spaghetti equally among each slice. Top each one
with remaining eggplant slices, then cover with
mozzarella and 1 or 2 slices tomato.
Sprinkle with a little salt and pepper; bake in a
preheated 450°F oven for 10 minutes or until
heated through and the cheese is melted. Remove from
the oven and garnish with basil. Serve at once.
Makes 4 servings
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