Pasta Alla Norma Recipe

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the eggplant rounds in batches, browning each side. When all eggplant is browned, remove from the pan.

Add 2 minced garlic cloves, ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried oregano to the pan. Sauté for 3 minutes on medium-low heat, until fragrant.

Meanwhile, bring a large pot of salted water to a boil.

Cook the pasta for 8 to 10 minutes, until al dente. Add 4 cups of marinara to the pan and simmer until the pasta is done cooking. When the pasta is ready, use a strainer to transfer it directly to the sauce. Add the eggplant and stir well.

Top the dish with ½ cup fresh Italian parsley and ½ cup grated Parmesan cheese, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens