Pasta with eggplants and mozzarella. What a great dish it is! Rustic, tasty, and very aromatic, it always makes a beautiful impression on the table.
The main ingredient is the eggplant
A simple dish to make, perfect for those who want to organize a lunch or dinner with friends and wish to make everyone happy by bringing a guaranteed successful dish to the table.
This first course with eggplants somehow reminds of the ‘norma’, it takes inspiration and the final effect is definitely remarkable!
A very simple preparation with seasonal ingredients enriched with diced mozzarella that, thanks to the heat of the pasta, becomes stringy and delicious.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pasta with Eggplants and Mozzarella
- 2 eggplants (2/3 depending on the size)
- 26.5 oz canned tomatoes
- 11 oz pasta (tortiglioni, penne, sedani, fusilli)
- 2 mozzarellas (drained)
- 1 clove garlic
- to taste basil
- to taste extra virgin olive oil
- salt
- pepper
- to taste olive oil (for frying the eggplants)
Tools
- Frying Pan
- Pot
- Lids
- Colander
- Paper Towels
Steps for Pasta with Eggplants and Mozzarella
Wash the eggplants and, without peeling them, cut them into cubes.
Put the eggplant cubes in a colander and salt them, this way they will lose their water.
After 30 minutes, rinse them well and dry them, then fry them in olive oil, absorbing them on a sheet of paper towels.
Prepare the tomato sauce: lightly sauté a garlic clove in a pan with 2 tablespoons of extra virgin olive oil.
Then add the canned tomatoes cut into small pieces, season with salt, and let cook over medium heat for 15 minutes.
Add some basil leaves. Stir.
Remove the garlic, cover the pan with a lid and cook for about 15 minutes.
Finally, add the previously fried eggplants, keeping some aside to garnish the dish.
In the meantime, boil the pasta in a pot with plenty of salted water.
Drain it al dente and add it to the pan with the eggplant sauce. Stir with a scant ladle of cooking water, season with salt.
With the heat off, add the diced mozzarella and basil leaves, and stir until it is ready to be served.
Sprinkle with the fried eggplants set aside.
Serve on plates, sprinkling each portion with more fried eggplant cubes.
Bon appetit.
Tips
Instead of mozzarella, you can use sweet or smoked provolone.
I recommend consuming your pasta with eggplants and mozzarella immediately to enjoy it while it’s still stringy.
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FAQ (Frequently Asked Questions)
Can I use tomato puree instead of canned tomatoes?
Yes
Can I remove the skin from the eggplants?
Yes, be careful as they cook faster, so add them at the end in the sauce.
