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
- 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