PASTA ALLA NORMA (EGGPLANT PASTA)
This is a classic Italian pasta dish from Sicily that was created after Bellini's opera Norma, made with fried eggplant, tomatoes, ricotta, and fresh basil. As with many classic Italian dishes - only a few ingredients are needed, but they should be of excellent quality. [Recipe originally submitted to Allrecipes.it]
Provided by Aldo
Categories World Cuisine Recipes European Italian
Time 3h5m
Yield 4
Number Of Ingredients 9
Steps:
- Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
- In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
- Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.
Nutrition Facts : Calories 770.3 calories, Carbohydrate 115.7 g, Cholesterol 17.6 mg, Fat 24.1 g, Fiber 19 g, Protein 26.7 g, SaturatedFat 5.6 g, Sodium 1745.5 mg, Sugar 15.8 g
EGGPLANT (AUBERGINE) ALLA PASTA NOSTRA
Saw this on Martha Stewart, I changed the recipe by peeling the eggplant, I do not like the skin from eggplant. Cook time varies. Prep time does not include eggplant sitting overnight, just the frying time. Enjoy! This is great, especially in summer with fresh tomatoes!!
Provided by seahorse73
Categories Vegetable
Time 1h15m
Yield 5 appetizer servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, peel eggplant lengthwise.
- Slice crosswise 1/2-inch-thick.
- Layer slices in a colander, sprinkling each layer generously with salt.
- Set colander over a bowl and weight with a heavy object.
- Transfer to refrigerator, and let stand overnight.
- Preheat the oven to 400°.
- In a large cast iron skillet, heat 1/2-inch oil over high heat.
- Remove eggplant from colander, and pat dry with paper towels.
- Working in batches, add eggplant to skillet.
- Cook until golden brown, turning once.
- As each batch is finished, transfer to a paper towel-lined baking sheet to drain.
- On a nonstick rimmed baking sheet, arrange 3 slices of eggplant in an overlapping circular pattern.
- Repeat process until you have used half of the eggplant.
- Sprinkle with a small pinch of oregano.
- Top each with 1 1/2 tablespoons of each cheese.
- Using a spray bottle filled with water, lightly spray cheese to moisten.
- Top with tomato slices, and season with salt.
- Repeat process using remaining ingredients to make a second layer.
- Top each with 1 1/2 tablespoons Baita cheese.
- Spray with a little more water.
- Add 2 tablespoons water to baking sheet.
- Bake until the cheese is bubbling and beginning to brown.
- Serve immediately.
Nutrition Facts : Calories 235, Fat 12.8, SaturatedFat 7.8, Cholesterol 32.1, Sodium 538, Carbohydrate 19.1, Fiber 8.3, Sugar 7.1, Protein 13.9
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