"Spaghetti is a classic and my ultimate craving! This dish is spaghetti but done up! A bed of whipped ricotta, savory marinara-coated spaghetti, and roasted cheesy eggplant on top."
Preheat oven to 425 degrees. Slice half the eggplant into ½ inch slices and toss with salt, pepper and olive oil. Roast for 15-20 minutes, until golden brown.
Add olive oil, the other half of the eggplant (diced), roasted red peppers, and onion to the pan. Add salt and pepper to taste. Sauté for 4-5 minutes or until onions are translucent.