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eggplant pasta alla norma topped with parmesan and basil leaves

Sicilian Eggplant Pasta alla Norma

You'll love my Sicilian eggplant pasta alla norma with roasted eggplant, marinara, creamy salted and melty Parmesan. Healthy and Vegetarian!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Starter
Cuisine Italian, Mediterranean, Sicilian
Servings 4 people

Ingredients
  

  • 2 cups (16 oz) marinara sauce (store-bought or homemade as per recipe below) Alternative use tomato puree and follow instructions 3-5 of the homemade marinara
  • 2 medium eggplants
  • ¼ cup olive oil extra virgin (and some extra to drizzle)
  • ¼ tsp fine salt more to taste
  • 225 g (8 oz) rigatoni, ziti, or spaghetti
  • ½ cup fresh basil chopped, plus extra for garnish
  • ¾ cup (1½ oz) finely grated ricotta salata and/or Parmesan cheese

If You Want To Make Your Marinara Sauce (Makes 16 oz/2 cups)

  • 6-7 medium-sized ribbed tomatoes around 2 pounds or 900 grams
  • 2 cloves garlic you can reduce if desired
  • 1 small bunch of fresh basil
  • 1 pinch fine salt

Instructions
 

Prepare the Homemade Marinara (Optional):

  • You can store-bought marinara or alternatively make this homemade marinara sauce. You can also use tomato puree following the instructions jumping to Step 3 and omitting Step 6.
  • Wash the tomatoes and remove the stalks. Cut them in half. Transfer the halved tomatoes to a large pan.
  • Add a pinch of salt, 2 cloves of garlic, and a small bunch of fresh basil.
  • Cook over low heat for 30 minutes, allowing the tomatoes to release their water. Do not add any extra water.
  • After 30 minutes of cooking, remove the garlic cloves and basil from the pan.
  • Transfer the cooked tomatoes to a very fine mesh food mill. Pass the tomatoes through the mill to remove the skins and seeds, leaving you with a smooth sauce.

Roast Eggplant in The Oven:

  • Preheat oven to 425°F. Line two baking sheets with parchment paper.
  • Shave long alternating strips of eggplant peel. Slice into ½-inch rounds.
  • Arrange on baking sheets, brush with olive oil, and season with salt and pepper.
  • Roast for 35-45 minutes, flipping after 20 minutes, until golden and tender.

Or Fry The Eggplant

  • Pour some extra virgin olive oil into a pan and bring it to a temperature of about 170-180°. Fry a few aubergines at a time turning them from time to time. Drain them with tongs and transfer them to a tray lined with kitchen paper. Reserve some of the frying oil to pour on the sauce.

Cook Pasta:

  • Boil salted water, cook pasta until al dente and drain.

Assemble Dish:

  • Add a drizzle of extra-virgin olive oil to the sauce for extra richness. If you've fried the eggplant in oil, use a little of that oil to infuse the sauce with even more flavor.
  • Transfer the pasta to the marinara sauce. Quickly sauté to season.

Serve:

  • Divide pasta into four plates.
  • Add the eggplants and plenty of grated salted sheep's ricotta mixed with or without other cheeses.
  • Garnish with a few fresh basil leaves and optionally, drizzle lightly with olive oil.

Notes

Recipe Notes:

  • Leftovers keep well in the refrigerator for 2 days.
Keyword Marinara Sauce, Ricotta Salata