Pasta alla Norma

Slice the eggplant into 1cm thick rounds, then generously sprinkle with salt and let sit for 20 minutes. This helps draw out moisture and bitterness.
Pat the eggplant dry with paper towels to remove excess moisture, then lightly coat each slice in flour or cornstarch to help achieve a crispy crust.
Heat about 2 inches of olive oil in a large skillet over medium-high heat until shimmering and around 180°C (350°F). You can test the temperature with a thermometer or by dropping a small piece of bread—if it sizzles and turns golden quickly, it’s ready.
Carefully fry the eggplant slices in batches, turning once, until golden brown and crispy on the outside, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
While the eggplant fries, start your tomato sauce. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it becomes aromatic and slightly golden.
Add the crushed San Marzano tomatoes to the skillet, crushing whole tomatoes with the back of a spoon if needed. Bring to a gentle simmer and cook for 15-20 minutes until the sauce thickens and smells sweet and tangy.
Stir in the torn basil leaves and a pinch of salt. Taste the sauce and adjust the seasoning if needed. Keep warm on low heat.
Cook the pasta in a large pot of salted boiling water until just al dente, about 8 minutes. Drain, reserving a splash of pasta water for later if needed.
Combine the drained pasta with the tomato sauce in the skillet, tossing gently to coat evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Gently fold in the crispy eggplant slices, distributing them evenly over the pasta. Let everything sit together for a minute so flavors meld.
Serve the pasta hot, topped with grated Pecorino Romano and additional fresh basil. Drizzle with a little olive oil for extra richness and aroma.

Equipment

Ingredients

Instructions

Nutrition