Fusilli alla Parmigiana, a simple but very tasty first course, seasoned with eggplant and plenty of Parmesan cheese. One of my favorite pasta dishes, just like the summer fusilli with perch fillet and eggplants, flavors that take you straight to the sea and why not, also to the countryside, on a hot and sunny summer day.
This dish is quite simple and accessible to everyone, even my husband Franco who, when it comes to helping me in the kitchen “desire to cook jump on me”, but when it comes to eating he’s always at the front. But it’s not his fault, he doesn’t like cooking at all: And maybe I should tell you that it’s better this way because when I cook he never interferes and in the kitchen, I’m free to do as I please. And yes because husbands, partners, or boyfriends who know how to cook, you always find them in the way and not only. They are always ready to give advice, saying: “do this, add more onion, use less oil, add more salt…”. I could go on, but I prefer to stop here and list the ingredients and procedure.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying, Stovetop
- Cuisine: Mediterranean
- Seasonality: Spring, Summer, and Autumn
Ingredients for Fusilli alla Parmigiana
- 13.5 oz fusilli
- 3 eggplants
- 14 oz tomato pulp
- 1.75 oz grated Parmesan cheese
- 1.25 cups sunflower oil
- 3.3 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- to taste basil
Preparation of Fusilli alla Parmigiana
To prepare the fusilli alla parmigiana first focus on the seasoning.
Clean and cut the eggplants into cubes, fry them in hot sunflower oil in a pan, and set aside.
Without dirtying other pans you can reuse the one in which you fried the eggplants as I did. Add the extra virgin olive oil and the peeled garlic.
When the garlic is golden, remove it and add the tomato pulp, adjust the salt and cook for about ten minutes, then add the eggplants and let everything flavor for about 5 minutes.
Meanwhile, cook the pasta al dente, drain it and season it with most of the seasoning, leaving some to finish the dish. Add Parmesan cheese and mix. Your fusilli alla parmigiana are ready. Sprinkle again with some Parmesan and decorate with basil leaves as you like.
Variants and Tips
Instead of fusilli, you can use the pasta shape you prefer.
You can bake it with some mozzarella.
You can use fresh pasta, whole wheat, and gluten-free pasta.
If you prefer, you can replace the pasta with rice.
