Best 5 Eggplant Alla Pasta Nostra Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
• In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
• Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

EGGPLANT PASTA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

EGGPLANT (AUBERGINE) ALLA PASTA NOSTRA

Steps:

• Using a vegetable peeler, peel eggplant lengthwise.
• Slice crosswise 1/2-inch-thick.
• Layer slices in a colander, sprinkling each layer generously with salt.
• Set colander over a bowl and weight with a heavy object.
• Transfer to refrigerator, and let stand overnight.
• Preheat the oven to 400°.
• In a large cast iron skillet, heat 1/2-inch oil over high heat.
• Remove eggplant from colander, and pat dry with paper towels.
• Working in batches, add eggplant to skillet.
• Cook until golden brown, turning once.
• As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
• Repeat process until you have used half of the eggplant.
• Sprinkle with a small pinch of oregano.
• Top each with 1 1/2 tablespoons of each cheese.
• Using a spray bottle filled with water, lightly spray cheese to moisten.
• Top with tomato slices, and season with salt.
• Repeat process using remaining ingredients to make a second layer.
• Top each with 1 1/2 tablespoons Baita cheese.
• Spray with a little more water.
• Add 2 tablespoons water to baking sheet.
• Bake until the cheese is bubbling and beginning to brown.
• Serve immediately.

EGGPLANT ALLA PASTA NOSTRA

Steps:

• Using a vegetable peeler, peel eggplant lengthwise in alternating strips. Slice crosswise, 1/2 inch thick. Layer slices in a colander, sprinkling each layer generously with salt. Set colander over a bowl and weight with a heavy object. Transfer to refrigerator, and let stand overnight.
• Preheat the oven to 400 degrees. In a large cast iron skillet, heat 1/2 inch oil over high heat. Remove eggplant from colander, and pat dry with paper towels. Working in batches, add eggplant to skillet. Cook until golden brown, turning once. As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
• On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern. Repeat process until you have used half of the eggplant. Sprinkle with a small pinch of oregano. Top each with 1 1/2 tablespoons of each cheese. Using a spray bottle filled with water, lightly spray cheese to moisten. Top with tomato slices, and season with salt. Repeat process using remaining ingredients to make a second layer. Top each with 1 1/2 tablespoons Baita cheese. Spray with a little more water. Add 2 tablespoons water to baking sheet.
• Bake until the cheese is bubbling and beginning to brown. Serve immediately.