Spaghetti With Eggs And Aubergines

Preparation:

Preparation: Wash the aubergines, cut them into cubes and cook them in a small pan with a few tablespoons of oil and a little parsley; salty. In a bowl, beat together two egg yolks and one egg white, mix in the ricotta, reducing everything to a cream; salt a little. Cook the spaghetti, drain and pour over the ricotta cream, mix, add the diced aubergines and serve immediately.