Pasta alla Norma into an eggplant bowl!

Those of you who got their hands on my cookbook, already know what “Pasta alla Norma” is.

It’s a typical dish from Sicily, and my mom’s favorite, made of fresh tomato sauce, basil, fried eggplant and grated cheese!
In my cookbook you can find the original recipe.

The one I am sharing with you today is a slightly modified version which, to impress your guests, is served into a bowl made of eggplant!

Ingredients (serves 2):

  • 2 big, round eggplants
  • 1 c fresh tomato sauce
  • fresh basil and extra virgin olive oil
  • 1/4 c grated Parmesan cheese
  • salt
  • 150 g spaghetti

Wash 2 big and fresh eggplants



Cut off the top and curve out the filling leaving about 1/2 cm around the edges


Place the obtained “bowls” onto a baking tray and bake at 200 C for about 20 min.


In the meantime, slice up the eggplant filling


and fry it into hot oil. Season with salt and set aside on a plate


Boil the spaghetti al dente then drain them


and dress them with fresh tomato sauce


add the fried eggplants, grated Parmesan cheese (save about 1 tbsp) and fresh basil


Divide the pasta into the 2 eggplant bowls, add 1 tbsp of tomato sauce on top and sprinkle the remaining grated parmesan cheese. Top it off with some fresh basil leaves


Serve immediately!


– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.