Last night at an Italian restaurant I had eggplant in tomato sauce over rigatoni with ricotta salata - it was soooo good. How would you make this at home. I have never cooked eggplant so I am nervous. Would you just cut in in cubes and cook in olive oil til soft and add to tomato sauce. Do you keep the skin on? Do you salt it, and if you do salt it - do you rinse off the salt with water? Can ricotta salata be found in a grocey store or do I have to go to a specialty store?
Thanks for your help