Baked Pasta alla Norma using Ugly Sauce
Adapted from Bon Appetit
Made with Ugly Sauce (orig)
1 medium globe eggplant, peeled, cut into ½" pieces
8 garlic cloves, smashed
¼ cup extra-virgin olive oil, plus more for skillet
2 large eggs
1 jar of Ugly Sauce
4 oz. finely grated Parmigiano Reggiano, divided
1 lb. spaghetti
½ cup torn basil
Preheat oven to 425°. Combine eggplant, garlic, ¼ cup oil in a large ovenproof skillet, preferably cast iron. Season generously with sea salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender, 25–35 minutes. Let eggplant cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.
Whisk eggs and Ugly Sauce in a medium bowl until smooth, then whisk in about three-quarters of Parm Regg.
Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
Add cooled eggplant mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add Ugly Sauce mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add ½ cup basil and toss again to combine.
Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parm Regg, a few whole basil leaves.
Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.