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Pasta with fried eggplant cubes and tomato sauce.
Savory eggplant pasta with tomato and basil.

Classic Eggplant Pasta (Pasta alla Norma Style)

Author: Flavelo
Recipes Main Courses
Eggplant acts like a sponge for oil, but when treated right, it becomes silky and creamy without being greasy. This Sicilian-inspired dish balances the earthiness of fried eggplant with bright tomato acidity and salty cheese.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large Skillet
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Cube eggplant, salt generously, let sit 20 mins to drain water.

Tip: Removes bitterness and reduces oil absorption.
2 ✓

Rinse and dry eggplant thoroughly.

Tip: Water causes oil splatter.
3 ✓

Fry eggplant in oil until golden. Drain on paper towels.

Tip: Cook in batches to brown properly.
4 ✓

Sauté garlic, add tomatoes, simmer 10 mins.

Tip: Thicken the sauce.
5 ✓

Toss cooked pasta and eggplant in sauce.

Tip: Add cheese before serving.

Recipe FAQ

Why is the eggplant bitter?
Older eggplants can be bitter. Salting draws out the bitter liquid.
Why is it greasy?
Oil wasn't hot enough, or you didn't drain the fried eggplant.

Ingredients

  • 12 oz Pasta (Spaghetti or Penne)
  • 2 medium Eggplants
  • 4 tbsp Olive Oil
  • 1 can (14 oz) Crushed Tomatoes
  • 3 cloves Garlic
  • 0.25 cup Grated Parmesan or Ricotta Salata