Oven Roasted Eggplant Pasta Oven Roasted Eggplant Pasta
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 medium sized eggplant
  • ¼ Cup olive oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1 Cup tomato puree
  • ½ Cup shredded or cubed mozzarella cheese
  • 1 pack of short pasta (penne, rigatoni, etc.)
  • Basil for garnish
Oven Roasted Eggplant Pasta

Do your kids love pasta? Mine do so this is a must!


I love this new version that I made up so much better than the usual way I make pasta alla Norma, as this recipe is commonly called in Italian, because roasting the eggplants brings out the flavour and it’s all done in under 20 minutes. Save it and try it for yourself.

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Salt eggplants and coat with half of the olive oil. Place on a parchment lined baking sheet in a way that the cubes aren’t touching each other.  Bake at 380℉ for 15-18 minutes (when they start to get crispy around the edges, it’s time to remove them from the oven).

While the eggplant is roasting, heat garlic and onion in the remaining olive oil for 1 min.

Add the tomato puree and let it simmer on medium low heat for 15 min. Add salt to taste.

Add the eggplant and let it combine with the sauce, cooking for another 5 minutes.

Add pasta, cheese and 1-2 ladles of cooking water. Mix everything well over low heat for a few minutes.

Add basil for garnish and let sit a few minutes before serving.

Oven Roasted Eggplant Pasta Oven Roasted Eggplant Pasta
Oven Roasted Eggplant Pasta

Do your kids love pasta? Mine do so this is a must!


I love this new version that I made up so much better than the usual way I make pasta alla Norma, as this recipe is commonly called in Italian, because roasting the eggplants brings out the flavour and it’s all done in under 20 minutes. Save it and try it for yourself.

Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 medium sized eggplant
  • ¼ Cup olive oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1 Cup tomato puree
  • ½ Cup shredded or cubed mozzarella cheese
  • 1 pack of short pasta (penne, rigatoni, etc.)
  • Basil for garnish
favorite
print
like

Salt eggplants and coat with half of the olive oil. Place on a parchment lined baking sheet in a way that the cubes aren’t touching each other.  Bake at 380℉ for 15-18 minutes (when they start to get crispy around the edges, it’s time to remove them from the oven).

While the eggplant is roasting, heat garlic and onion in the remaining olive oil for 1 min.

Add the tomato puree and let it simmer on medium low heat for 15 min. Add salt to taste.

Add the eggplant and let it combine with the sauce, cooking for another 5 minutes.

Add pasta, cheese and 1-2 ladles of cooking water. Mix everything well over low heat for a few minutes.

Add basil for garnish and let sit a few minutes before serving.