New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. World Cuisine
  4. European
  5. Italian
Photo of Pasta alla Norma (Eggplant Pasta) by Aldo

Pasta alla Norma (Eggplant Pasta)

Rated as 5 out of 5 Stars
4 made it  |  2 reviews   |  1 photos

Recipe by:

"This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]"
Added to shopping list. Go to shopping list.

Ingredients

3 h 5 m servings 770
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
  2. In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
  3. Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
  4. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  5. Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
You might also like
Creamy Ricotta Pasta Sauce

Watch Chef John make this incredibly creamy ricotta and pesto pasta sauce.
Stuffed Eggplant Parmesan

Enjoy eggplant parmesan without the hassle!
Spaghetti alla Carbonara: the Traditional Italian Recipe

Elegant in its simplicity, Carbonara is a classic.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 770 calories; 24.1 115.7 26.7 18 1746 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 2
Rate and review
Most helpful
Most positive
Least positive
Newest

This was a great, easy recipe. The family loved it for dinner. The only change I made that I added only 2 eggplants, because that’s all I had. It was definitely enough in my opinion. Will make ...

Read more

Super delicious. Rich flavors. I grilled the eggplant to save on oil. Definitely a keeper

Read more
More Reviews