Sicilian pasta with fried eggplant, tomato, basil, and salty ricotta cheese.
Ingredients
Scale
Measurement units
- rigatoni or penne
- eggplant, cubed
- olive oil
- garlic
- San Marzano tomatoes
- fresh basil
- ricotta salata, grated
- salt
Ingredients
Scale
Measurement units
- rigatoni or penne
- eggplant, cubed
- olive oil
- garlic
- San Marzano tomatoes
- fresh basil
- ricotta salata, grated
- salt
Instructions
Fry the eggplant
Fry the eggplant
Make the sauce
Make the sauce
Combine the ingredients
Combine the ingredients
Tomorrow's Meal
Crispy Eggplant Pasta Cake
Cold pasta alla norma pressed into a cake, pan-fried until the edges crisp up and the eggplant caramelizes into a golden crust
You'll need to pick up:
Olive oil for fryingFresh basil for garnishGrated ricotta salata or pecorino romano
Quick overview:
- 1.Press cold pasta alla norma into a compact cake about 1.5 inches thick (use parchment to help)
- 2.Heat 3 tablespoons olive oil in a large skillet over medium-high heat
- 3.Carefully slide pasta cake into hot oil and fry 4-5 minutes until bottom is golden and crispy
- 4.Slide onto a plate, add more oil to pan, flip cake back in to fry the other side 3-4 minutes until equally crispy
- 5.Transfer to cutting board, slice into wedges like pizza
- 6.Serve hot, topped with fresh basil and sharp cheese
Before you cook
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