The eggplant pasta in a mold is a dramatic and surprising recipe, perfect when you want to bring something truly special to the table.
This preparation was passed down to me by my cousin Marco, and as soon as I tried it I knew it had to end up here on the blog. It’s one of those dishes that wins you over at first glance: compact, golden outside, with a creamy, melty center that melts when sliced.
Besides being beautiful to serve, it’s also incredibly tasty. The contrast between the fried eggplants that form the shell and the pasta dressed with the eggplant cream creates an irresistible balance of flavors and textures.
And let’s be honest, this is exactly the right season: eggplants are at their peak, more flavorful than ever, perfect for turning into a dish that tastes like summer and conviviality.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
📝 Ingredients
A rich and flavorful recipe, perfect for bringing a dramatic and different first course to the table.
- 11 oz pasta (short type like rigatoni or fusilli)
- 2 eggplants (medium round)
- 2 eggplants (medium long)
- 1 clove garlic
- to taste extra virgin olive oil
- 4 tbsp parmesan
- 7 oz provola (or mozzarella)
- salt
- to taste flour
- vegetable oil (for frying)
🔧 Tools
Few tools, but essential to obtain a perfect shape and a truly scenic result.
- 1 Loaf pan
- 1 Baking sheet
- 1 Blender
- 1 Frying pan
👩🍳 Preparation
Follow these steps and you’ll see that bringing this eggplant pasta to the table will be much easier than you imagine.
1. Bake the round eggplants
Wash the round eggplants and score them in a diamond pattern on the surface. Bake them in the oven at 356°F until they become soft.
If you want to speed things up, you can also cook them in an air fryer: in that case they tend to dry out a bit, so you can brush or lightly moisten their surface with a little water. Cook at 320°F for about 35–40 minutes, until soft.
Once ready, let them cool for a few minutes before hollowing them out so you don’t burn yourself.
2. Meanwhile, prepare the fried slices
While the round eggplants are in the oven, slice the long eggplants into thin slices. Lightly dust them with flour and fry them in hot oil until golden.
Drain them on paper towels and set aside.
3. Make the eggplant cream
Scoop out the flesh of the now-warm eggplants and transfer it to a blender. Add extra virgin olive oil, salt, one clove of garlic and grated parmesan.
Blend everything until you obtain a smooth, fragrant, well-emulsified cream, similar to a creamy pesto.
4. Cook and dress the pasta
Cook the pasta in plenty of salted water and drain it al dente. Pour it into a large bowl and dress it with the eggplant cream.
Add the cheese cut into cubes and mix well: the result should be creamy and well combined.
5. Assemble in the mold
Line a loaf pan with the fried eggplant slices, letting them hang over the edges. Pour the pasta inside and level it well.
Close the top with any remaining eggplant slices, forming a compact shell.
6. In the oven
Cover the mold with aluminum foil and bake at 356°F for about 25–30 minutes. In the last 10 minutes remove the foil so a light crust forms on the surface without drying out the pasta too much.
7. Rest and serving
Once ready, let it rest for a few minutes. Then carefully unmold and slice: you’ll see the dramatic effect!
