1 eggplant, cut into small batons
50gms prociutto, thinly sliced
lemon zest from 1 lemon
2tbls parsley, chopped
300gms fresh linguini
50ml olive oil
Parmesan to serve
1. Pan fry eggplant until soft while cooking pasta in a large pot with boiling salted water.
2. When pasta is al dente, drain and place pasta in a bowl.
3. Add lemon zest, parsley, prociutto, ricotta, olive oil and salt and pepper. Mix well and add parmesan before serving.