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
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
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
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.
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WOW just what I was looking for. Came here by searching for
calabria
Glad to hear that our content was helpful! If you have any further questions or need more information, feel free to ask.
Hey Vincenzo, the recipe is a blast ans just went on our regular recipe list. Thx 4 sharing!
What is the size of the tin of peeled tomatoes? I can’t wait to make this!
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.
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.
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.
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.
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!