Steps

1. Heat 1L of milk in a pot over medium heat until it reaches 70-80°C.
   🕒 00:58
2. Add 20cc of lemon juice to the milk and stir lightly.
   🕒 01:06
3. Slightly increase the heat. When the milk starts to separate, remove from heat without letting it boil.
   🕒 01:19
4. Cover the pot and let it sit for 10 minutes.
   🕒 01:34
5. Strain the separated cheese (primo sale) roughly and drain the water. Reserve the remaining whey for the sauce later.
   🕒 01:59
6. Thoroughly drain the blanched eggplants and cut them into chunks to create texture. Key Tip: You can change the cut (e.g., thinly sliced or long strips) depending on the texture and visual appeal you desire.
   🕒 02:12
7. Heat frying oil to 160°C and add the eggplant.
   🕒 03:00
8. Increase the oil temperature to around 180°C and fry the eggplants until they are golden brown and crisp. Key Tip: Frying thoroughly until the bubbles become small and the color is a deep golden brown will enhance the aroma and complement the tomato sauce.
   🕒 03:06
9. Remove the fried eggplants from the oil and lightly sprinkle with salt to taste.
   🕒 04:33
10. In a frying pan, add 1 minced clove of garlic and olive oil to taste. Heat over low heat from a cold start. Key Tip: Slowly heating from cold oil allows the garlic's aroma to infuse thoroughly into the oil.
    🕒 05:08
11. Once the garlic is lightly golden brown, add 1 can (400g) of canned tomatoes.
    🕒 06:07
12. Add a little water (not listed in ingredients) to the tomato can to rinse out any remaining tomato, add it to the pan, and season with salt to taste.
    🕒 06:37
13. Simmer for about 30 seconds to 1 minute to bring out the sweetness of the tomatoes.
    🕒 06:50
14. Add some of the fried eggplant to the sauce. Reserve the remaining eggplant for garnish.
    🕒 06:57
15. Add the reserved whey from making the cheese to the sauce to enhance the umami.
    🕒 08:15
16. Taste and add more salt to taste if needed.
    🕒 08:19
17. Add basil to taste to the sauce.
    🕒 08:28
18. Roughly toss the cooked 160g of spaghetti with the sauce.
    🕒 08:36
19. Plate the pasta and top with the hot fried eggplant.
    🕒 08:45
20. Generously top with the homemade cheese (primo sale) and Pecorino cheese to taste.
    🕒 09:00
21. Garnish with fresh basil to taste.
    🕒 09:12