Eggplant and Mozzarella Pasta
The traditional recipe of pasta alla norma is prepared with eggplant, tomato sauce and parmesan cheese, and eventually a little chili flakes is added.
This recipe for Eggplant and Mozzarella Pasta is very similar but with the addition of mozzarella cheese instead of parmesan for extra creaminess!
The preparation of eggplants
The preparation of the eggplant is the key to this recipe! They should be tender without melting completely in the mouth.
Eggplants are sautéed in olive oil with garlic and oregano and then simmered with tomatoes to create a tasty sauce. To make this eggplant pasta a little bit creamier, I added mozzarella cheese to the sauce and as a garnish. It’s so good!
But first, you have to drain the eggplants.
Why do you have to drain the eggplants?
It is recommended to drain eggplants but also other vegetables such as cucumbers to remove excess water and reduce bitterness.
As far as eggplant is concerned, the fact of letting them drain prevents them from absorbing too much fat and therefore makes them lighter.
How do you drain eggplants?
To drain the eggplants, first wash them. Then cut them into the desired shape, cubes or slices.
Then place the eggplants in a bowl or baking sheet and sprinkle with coarse salt. Be generous with the salt, the salt will then be rinsed off to prevent the eggplant from being too salty.
Let stand for 15-30 minutes. The eggplants must have given off water. Finally, rinse the eggplants under water to remove excess salt, then dry them with paper towels.
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Recipe for Eggplant and Mozzarella Pasta
For 4 servings you need the following ingredients.
Ingredients
- 400 g pasta, e.g. rigatoni, spaghetti, penne
- 2 eggplants
- 800 g whole tomatoes
- 250 g mozzarella cheese
- 3 cloves of garlic
- 1 tablespoon dried oregano
- Coarse salt (optional)
- Basil
- Olive oil
- Salt and pepper
Preparation
- Start by draining the eggplants. To do this, wash and cut them into cubes. Place them in a bowl and add coarse salt. Let stand for 15-30 minutes. Then, run the eggplants under water and finally dry them with paper towels.
- In a casserole or sauté pan, heat a drizzle of olive oil and add the eggplants. Sauté for 3 minutes. Add chopped garlic and oregano.
- Then pour in the tomatoes and season with salt and pepper. Fry for 15-30 minutes over low heat.
- Meanwhile, cook the pasta al dente as indicated on the package. Reserve 10 cl of pasta water taken at the end of cooking.
- To finish, pour the pasta cooking water into the tomato sauce and then add half of the mozzarella that you cut coarsly before. Mix well so that it melts a little.
- Serve the pasta with the eggplant sauce and the remaining mozzarella cheese omn top cut into pieces. Decorate with a few basil leaves.
Pictures
Find the steps of the recipe in pictures.
Frequently Asked Questions
How long does this Eggplant and Mozzarella Pasta last?
This Eggplant and Mozzarella Pasta can be kept for 3 days in the refrigerator.
Can I prepare this pasta in advance?
Yes, you can prepare the eggplant sauce in advance. To do this, stop at step 3. Add the pasta water and mozzarella to the sauce when reheating the sauce a few minutes before serving.
Can I freeze this pasta?
Yes, you can freeze this Eggplant and Mozzarella Pasta as is. They can be kept for 3 months in the freezer.
However, for freshness, I recommend freezing only the eggplant sauce, ideally without the mozzarella because it loses its creamy texture after being frozen. Add the mozzarella to the sauce and over the pasta once the sauce has thawed and you reheat it.
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Eggplant and Mozzarella Pasta
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Ingredients
- 400 g pasta e.g. rigatoni, spaghetti, penne
- 2 eggplants
- 800 g whole tomatoes
- 250 g mozzarella cheese
- 3 cloves of garlic
- 1 tablespoon dried oregano
- Coarse salt optional
- Basil
- Olive oil
- Salt and pepper
Instructions
- Start by draining the eggplants. To do this, wash and cut them into cubes. Place them in a bowl and add coarse salt. Let stand for 15-30 minutes. Then, run the eggplants under water and finally dry them with paper towels.
- In a casserole or sauté pan, heat a drizzle of olive oil and add the eggplants. Sauté for 3 minutes. Add chopped garlic and oregano.
- Then pour in the tomatoes and season with salt and pepper. Fry for 15-30 minutes over low heat.
- Meanwhile, cook the pasta al dente as indicated on the package. Reserve 10 cl of pasta water taken at the end of cooking.
- To finish, pour the pasta cooking water into the tomato sauce and then add half of the mozzarella that you cut coarsly before. Mix well so that it melts a little.
- Serve the pasta with the eggplant sauce and the remaining mozzarella cheese omn top cut into pieces. Decorate with a few basil leaves.
