Pasta alla Norma (baked pasta with eggplant)
 
Prep time
Cook time
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Classic Italian pasta alla Norma is an easy baked pasta dish with tomato sauce, eggplant, and ricotta salata. A hearty meatless main dish or a great vegetarian side.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1 medium eggplant, peeled and cut into ¼-inch thick rounds
  • Extra virgin olive oil
  • Salt and pepper
  • ½ pound ziti or penne pasta
  • 1½ cups tomato sauce
  • ½ cup toasted breadcrumbs
  • ¾ cup grated Pecorino Romano cheese
  • 12 basil leaves
  • Ricotta salata
Instructions
  1. Season the eggplant rounds with salt and pepper.
  2. Heat 3 tablespoons of olive oil in a non-stick frying pan over medium-high heat. Saute the eggplant until golden on both sides. Drain on paper towels. If needed, work in batches, adding more oil to the pan as needed.
  3. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package instructions. Drain and rinse with cold water.
  4. Toss the pasta with 1 cup of the tomato sauce.
  5. Preheat oven to 375F.
  6. Rub a little oil in the bottom of a 9-inch round or square baking dish. Add half the pasta. Layer half the eggplant on top of the pasta. Dot with ¼ cup of the sauce. Sprinkle with half the Pecorino and half the breadcrumbs. Tear 6 of the basil leaves over the top.
  7. Layer the remaining past on top and then the remaining eggplant. Dot with remaining sauce and then sprinkle the remaining cheese and breadcrumbs over the top. Tear the remaining basil leaves over it and drizzle with 1 tablespoon of olive oil.
  8. Bake for 35-40 minutes until heated thru and top is golden brown.
  9. Grate plenty of ricotta salata over the top and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/pasta-alla-norma/