Pasta ala Norma

16oz. Marinara Sauce (homemade or store bought)
2 medium eggplants peeled in stripes
1/3 c olive oil
1/4 t salt
1 lb. ziti or rigatoni
1/2 c fresh basil (1/4 c if dried)
1/8 c dried oregano
3/4 c grated Parmesan cheese

Slice eggplants into 1/4 inch discs, fry in olive oil, one layer at a time set aside. Cook pasta al dente. Reserve 1 c pasta water, add to hot marinara sauce, add spices and eggplant. Add pasta and two- thirds of cheese stir until completely mixed. Serve... sprinkle with remaining cheese and add basil leaf as garnish.

Recipe Cards

Click thumbnails to view and download a full size image.

Send this to a friend