- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 1,056.77 (Kcal)
- Carbohydrates 45.71 (g) of which sugars 9.48 (g)
- Proteins 22.87 (g)
- Fat 87.84 (g) of which saturated 10.84 (g)of which unsaturated 63.28 (g)
- Fibers 8.01 (g)
- Sodium 2,387.66 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
Pasta with eggplant and bacon can be stored in the fridge for up to one day. I recommend reheating it before consuming.
The sauce can be prepared in advance and frozen.
The sauce can be prepared in advance and frozen.
Tips
You can bake the pasta with eggplant and bacon for a deliciously crunchy crust.
Instead of frying the eggplant, you can cook them in cubes in the air fryer (360°F for 30 minutes, spraying with oil and turning often during cooking).
Instead of bacon, you can use cubes of any type of cold cuts.
If you don’t like tomato sauce, you can use cherry tomatoes quartered, cooked with oil, salt, 1 garlic clove, and 2 bay leaves.
Instead of salted ricotta, you can use parmesan or aged pecorino.
Follow me on social media
INSTAGRAM: photos and everyday life
If you want to receive all my recipes subscribe to the NEWSLETTER, it’s free: go to the subscription form.
LET’S KEEP IN TOUCH!
