I always make Eggplant Parmesan when I have an eggplant. Lately, I have been roasting eggplant and squash in the oven with olive oil and salt and pepper, it is delicious!
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These roasted vegetables can be ingredients or stand alone as a side dish! In this pasta dish, the roasted eggplant is garnished with red pepper flakes, oregano and Basil, fresh tomatoes, and of course the fresh grated Parmigiano Reggiano.

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Adding the red pepper flakes to the pasta dish adds a new layer of flavor without being overwhelmingly spicy. Here is the recipe…

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Spicy Roasted Eggplant Linguini
(Serves 4)
1 large Eggplant
2 tbsp. Olive oil +1/4 cup
Salt/pepper
1 tsp. Oregano
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 Roma tomatoes, wedged
2 tbsp red pepper flakes
1 tbsp. Fresh basil, finely chopped plus some for topping
1 lb. linguini, fresh or dry
Parmigiano Reggiano, fresh grated

Directions:
Preheat oven 425degrees.
Slice Eggplant and place in a single layer on an inset cookie sheet.
Salt/pepper and let sit for 20 minutes.
Drizzle with olive oil and bake for 20 minutes until softened and starts to brown.
Meanwhile, sautéed garlic and onion in a pan with olive oil.
Add tomatoes, Basil, pepper flakes and oregano. Let it bubble until it thickens.
Remove Eggplant and continue to simmer 10 minutes.
Being a pot of water to boil, cook pastas until al dente and drain.
Add 1/4c cup pasta water and incorporate pasta into pan with the sauce.
Top with red pepper flakes, Basil, parsley, and fresh grated Parmigiano Reggiano.

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Enjoy!
Ciao!

Remember, always use fresh Parmigiano Reggiano, the only real Parmesan cheese from Parma, Italy.

Parmesan Princess is a proud US Ambassador Parmigiano Reggiano.