Baked Pasta alla Norma
Enjoy the comforting taste of Baked Pasta alla Norma, a Sicilian classic with rich tomato sauce, roasted eggplant, and melted cheese. This Italian dish is a warm hug for your taste buds, perfect for any dinner.
Ingredients
- 2 medium eggplants
- 1 can 14 oz San Marzano tomatoes
- 1 lb rigatoni or penne pasta
- 2 cloves garlic minced
- 1 small onion chopped
- 1 cup grated ricotta salata
- 1 cup shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
Instructions
- Prepare the Eggplant: Slice the eggplants into rounds. Sprinkle with salt and let them sit for 30 minutes. Rinse and pat dry. Heat olive oil in a pan and fry the eggplant slices until golden brown. Set aside.
- Make the Tomato Sauce: In the same pan, sauté the chopped onion and garlic until soft. Add the San Marzano tomatoes, basil, and oregano. Simmer for about 20 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.
- Cook the Pasta: Boil the pasta according to the package instructions until al dente. Drain and set aside.
- Assemble the Dish: Preheat your oven to 375°F (190°C). In a large baking dish, mix the cooked pasta with the tomato sauce. Layer the fried eggplant slices on top. Sprinkle with mozzarella cheese and additional grated ricotta salata.
- Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is bubbly and golden brown. Garnish with fresh basil if desired.
Notes
For a richer flavor, you can use homemade tomato sauce. For a lighter version, you can use less cheese or bake without frying the eggplant.