BAKED PASTA ALLA NORMA
Steps:
- Preheat oven to 425°F. Combine eggplant, tomatoes, garlic, 1/4 cup oil, and 1/2 tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25-35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°F.
- Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.
- Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.
- Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and 1/2 cup basil and toss again to combine.
- Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.
- Bake pasta until surface is nicely browned, 30-35 minutes. Let cool 10 minutes before cutting into wedges for serving.
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tik tuk com
c-t@aol.comI'm not a big fan of eggplant, but I loved this dish. The eggplant was cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Dharshanie Singh
dharshanie.s62@gmail.comThis is a great recipe for a summer meal. The eggplant is fresh and flavorful. I like to serve it with a side of grilled vegetables.
Eman Nabil
n-eman33@yahoo.comI love that this recipe is so versatile. I've made it with different types of pasta and different vegetables. It's always a hit.
Sachin 1
s0@gmail.comThis is a great recipe for a special occasion. It's elegant and delicious. I served it to my guests at a dinner party and they all raved about it.
Kgositsile Molaoa
molaoa-kgositsile38@hotmail.frI'm always looking for new vegetarian recipes, and this one is a winner. It's easy to make and it's packed with flavor. I'll definitely be making it again.
covenant idowu
covenant-idowu@hotmail.frI love the combination of flavors in this dish. The eggplant, tomatoes, and ricotta cheese all work together so well. It's a really satisfying meal.
vivian Xi
x_vivian38@gmail.comThis dish is a great way to use up leftover eggplant. I usually have some leftover from making eggplant parmesan, and this is a great way to use it up.
Skdkh Djdsh
djdshskdkh@yahoo.comI've made this recipe several times and it's always a success. The eggplant is always cooked perfectly and the sauce is delicious. I love that it's a vegetarian dish that's also packed with flavor.
Happy Desire
happy@gmail.comThis is a great recipe for a weeknight meal. It's easy to make and it's always a crowd-pleaser. I like to serve it with a side of crusty bread.
Alai Aji 22
a-226@hotmail.comI made this dish for a party and it was a hit! Everyone loved it. The eggplant was crispy on the outside and tender on the inside. The sauce was also delicious.
Logan Arrowood
arrowood54@hotmail.frThis recipe is a keeper! The eggplant was cooked to perfection and the sauce was so flavorful. I loved the addition of the ricotta cheese. It added a creamy richness to the dish.
Susma Sanu
s-sanu5@gmail.comI'm not a big fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the sauce was so flavorful. I'll definitely be making this again.
Bongumusa Mbanjwa
bongumusa79@gmail.comI followed the recipe exactly and the results were amazing. The eggplant was so tender and the sauce was delicious. My family loved it!
ANUM Sheikh
anum_sheikh27@yahoo.comPasta alla Norma is one of my favorite dishes, and this baked version is even better! The eggplant was perfectly cooked and the sauce was rich and flavorful. I will definitely be making this again.