Pasta alla Norma: come fare la classica pasta siciliana con melanzane!

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.

Prepare the sauce by peeling garlic and sautéing it in a large pot with extra virgin olive oil.

Add the tomato sauce and season with salt; let it cook on low heat for about 10-15 minutes to thicken.

For the eggplants, wash them and remove the stem; cut them into 1 cm cubes and slice 12 thin slices using a mandoline for plating.

Heat peanut oil to 175°C and fry the eggplant cubes and slices in batches for about one minute until golden and crispy.

Once cooked, remove the eggplants from the oil and place them on a paper towel to absorb excess oil; repeat until all eggplants are cooked.

Cook the pasta in boiling salted water.

After drying the eggplants, combine them with the previously prepared sauce, adding whole or hand-torn basil leaves to flavor the sauce.

Mix everything to combine the ingredients and your sauce alla Norma is ready to welcome the pasta!

After adding the pasta to the sauce, mix well for a couple of minutes to combine all ingredients. Plate the hot pasta, garnishing with fried eggplant slices, crumbled ricotta salata, and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens