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Eggplant Pasta

Author:

Vincenzo Prosperi

Updated:

13th May, 2025

13 Comments

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How to Make Eggplant Pasta

Eggplant pasta, in a word, is a food-gasm. It is a classic Calabrian dish, also known as “Pasta alla parmigiana”, that Italian Nonni have transported the world over and it is phenomenal. It’s my wife’s favourite pasta dish and she can devour so much of it (it’s a little scary), especially when her Mum makes it.

Imagine an eggplant parmigiana, turned into a pasta dish. Did you picture the sweet taste of the eggplant, tomato and cheese? That is the exact flavour that will hit your tastebuds, every, single, bite. This should be a staple on your list of rotating pasta favourites.

Try it, share it and never stop making it!

Watch Eggplant Pasta video recipe:

How to Make PASTA PARMIGIANA – Calabrian Eggplant Pasta Recipe

eggplant pasta recipe

Vincenzo’s Top Tips To Make Eggplant Pasta

Cook the eggplant properly

Whether you choose to fry, bake, or grill the eggplant, be sure to cook it until it’s tender and lightly browned. This will ensure it has the right texture and flavor for the pasta dish.

Add some acidity

Adding a touch of acidity, such as tomato sauce or a squeeze of lemon, can help balance out the richness of the eggplant and cheese.

Use fresh ingredients

Using fresh ingredients, such as ripe tomatoes and basil, can help enhance the flavors of the dish and make it even more delicious.

eggplant pasta recipe

Eggplant Pasta

4.41 from 5 votes
Cook Time: 30 minutes mins
Servings: 6

Equipment

  • knife
  • Chopping-board
  • Colander Strainer
  • Weight/Kettle filled with water
  • XL bowl to fit underneath the colander
  • wooden spoon
  • large pot for boiling pasta
  • Pot for sauce
  • Medium size saucepan

Ingredients

  • 3 Large eggplants
  • Fresh basil
  • 1 Red onion, or Brown onion
  • 4 Garlic cloves
  • Extra virgin olive oil, EVOO
  • Salt & Pepper
  • 4 tbsp Breadcrumbs, heaped
  • 4 tbsp Pecorino cheese, heaped
  • 1 bottle Italian Passata, 700ml
  • 1 tin Peeled tomatoes
  • 500 g Spaghetti, You can choose your favourite

Instructions

  • Eggplant pasta requires tender eggplants. If you are able to find smaller ones that are tender, buy a large quantity to make up for the size.
  • Peel the skin off the eggplants and discard. Then cut the eggplant into strips, approx. 1cm/half an inch thick.
  • Cut these in half, then into long strips and put them into a colander.
  • Sprinkle a generous amount of salt over the eggplants and mix this through using your hands.
  • Put a large plate on top of the eggplant, then put a weight (eg: kettle filled with water) on top, a large bowl underneath the colander and leave to the side.
  • Next, it’s time for the eggplant pasta sauce!
  • Finely chop the onion and garlic cloves.
  • Turn the stove on to a medium heat and warm a generous drizzle of EVOO along with half of the chopped garlic and all the onion.
  • Stir the onion and garlic until it starts to turn golden. Add ground pepper and chill (optional).
  • Blend the tin of peeled tomatoes, add to your passata, mix well, and pour it into the saucepan with your garlic and onion.
  • Sprinkle a teaspoon of salt into the sauce, mix it using a wooden spoon then leave to simmer for 30 minutes on a low heat.
  • While the sauce is cooking, lift the weights and plate off the eggplant and remove the bowl from underneath.
  • Next, squeeze a handful of eggplant at a time into a bowl or kitchen sink to remove excess water, placing them into a dry bowl.
  • Place a medium size saucepan on the stove at a low heat, drizzle a generous amount of EVOO.
  • Add remaining garlic and stir, letting it sizzle.
  • Place the eggplant into the saucepan and mix gently, simmering for around 5 minutes or until soft.
  • Test whether the eggplant is tender using a fork and if so, turn the fry pan off.
  • Add the eggplant to the sauce and mix through so it is completely covered.
  • Cook the eggplant pasta sauce for another 15-20 minutes, checking it every so often, gently mixing it.
  • Boil the water and cook your pasta according to packet instructions for time.
  • Add a few fresh leaves of fresh basil to the eggplant pasta sauce.
  • Combine the pecorino and breadcrumbs, pouring it over the top of the sauce. Cover with a lid and leave while you strain the pasta.
  • Scoop 2 x generous serves of fresh sauce into the pot (that had the pasta in it) and layer half of your pasta on top, add more sauce, the rest of the pasta then cover again.
  • Add a few more basil leaves, then gently mix the eggplant pasta so everything combines really well and serve.
  • Always add extra sauce on top of each serving – the eggplant is the hero so scoop up a generous amount!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Author: Vincenzo’s Plate

How to serve Eggplant Pasta

Serve up a delicious and satisfying single portion of eggplant pasta by adding EXTRA sauce. Then, sprinkle breadcrumbs and pecorino cheese on top to add a crispy texture and savory flavor to the dish.

 

https://www.instagram.com/p/B9dtZPwgBWt/?utm_source=ig_web_copy_link

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Recipe Rating




13 responses

  1. perryman alignment
    September 27, 2022

    3 stars
    WOW just what I was looking for. Came here by searching for
    calabria

    Reply
    1. Vincenzo’s Plate
      April 29, 2023

      Glad to hear that our content was helpful! If you have any further questions or need more information, feel free to ask.

      Reply
  2. Andreas
    February 24, 2023

    Hey Vincenzo, the recipe is a blast ans just went on our regular recipe list. Thx 4 sharing!

    Reply
  3. Barbara
    June 27, 2023

    What is the size of the tin of peeled tomatoes? I can’t wait to make this!

    Reply
    1. Vincenzo’s Plate
      July 17, 2023

      The standard size of a tin of peeled tomatoes is 28 ounces. However, you can use any size tin you have on hand. If you use a smaller tin, you may need to add a little bit of water to the sauce to thin it out. If you use a larger tin, you can simply use half of the tomatoes in the sauce.

      Reply
  4. VinnieVincenVinVVinnie
    October 14, 2023

    4 stars
    Hi Vincenzo, big fan here, I watch your videos often and I owe you big for the great food, The video is awesome, but the written recipe needs a bit of work for it to reflect the quality of your content. First of all, this is definitely not 30 minutes. Another example, the reader can’t always visualize the directions. It would help to show a picture of how you place a plate over cut eggplant in a colander. I know you have a video, but readers don’t always have 15 minutes to watch it. It helps to organize the written recipe in 5-7 illustrated paragraphs, not 26 steps, so readers can read through it in 5 minutes. Again, big fan here, I hope my suggestions would give you some thoughts about how this website can achieve an even greater popularity. Best wishes.

    Reply
    1. Vincenzo’s Plate
      November 10, 2023

      Ciao! Grazie for your thoughtful feedback and kind words. I genuinely appreciate your suggestions, and I’m thrilled to have you as a big fan!

      I completely understand your point about the time estimate and the need for better visualization in the written recipe. Your insights on organizing the recipe into fewer illustrated paragraphs for quicker comprehension are valuable, and I’ll certainly take them into consideration for future recipes. I’ll work on making the written instructions more user-friendly and efficient.

      Reply
  5. Steve Lloyd
    October 21, 2023

    5 stars
    Just made this, haven’t even washed up yet. Fantastic. A few steps involved, but well worth it. Totally delicious.

    I got about 2 servings out of this recipe, but I’m working with smallish eggplants.

    Reply
    1. Vincenzo’s Plate
      November 10, 2023

      Cooking is all about making it your own, and I’m glad the recipe worked well for you with those smallish eggplants. If you ever want to explore variations or have any questions, feel free to let me know. Happy cooking, and here’s to many more delicious meals!

      Reply
  6. Caterina
    May 25, 2024

    5 stars
    Vincenzo plate is the best! Just get your ingredients ready before hand and watch the video and follow his
    instructions. Then pause like I do it’s easy. I have learnt a lot from Vincenzo on how to actually cook. I like watching the videos much easier. Thank you so much Vincenzo
    Really appreciate it.

    Reply
    1. Vincenzo’s Plate
      May 27, 2024

      Grazie mille for your kind words! I’m thrilled to hear that you find the videos helpful and that they make cooking a bit easier for you. It’s always great to know that you’re enjoying the process and learning along the way. Keep up the great work and happy cooking!

      Reply
  7. Frank
    July 28, 2024

    5 stars
    Just came back from 6 weeks in Italy, 2 in Calabria. Glad I found this recipe. We’ve been craving this dish!

    Reply
    1. Vincenzo’s Plate
      July 29, 2024

      Ciao Frank! That sounds like an amazing trip! I’m so glad you found this recipe to bring a taste of Calabria back into your kitchen. If you have any questions while making it or want to share how it turns out, I’d love to hear from you! Happy Cooking!

      Reply

Ciao, from Vincenzo

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