Fried Eggplant with Pasta Sicilian Recipe Cooking Italian with Joe

Join Joe Borio, host of the YouTube show Cooking Italian with Joe, as we make Pasta alla Norma – the iconic Sicilian pasta with golden fried eggplant, rich tomato sauce, fresh basil, and salty ricotta salata!In this video, I show you how to make the authentic Pasta alla Norma step-by-step. This vegetarian classic from Catania is hearty, flavorful, and surprisingly easy to make at home. What you’ll need: Eggplant (fried until perfectly crispy outside and silky inside)
Homemade or high-quality tomato sauce
Rigatoni or penne pasta
Ricotta salata (or a good substitute)
Fresh basil and garlic

This dish is named after Bellini’s famous opera “Norma” because it’s a true masterpiece! Full written recipe is pinned in the comments. Timestamps:
0:00 – Intro & History
0:45 – Preparing & Frying the Eggplant
3:20 – Making the Tomato Sauce
5:10 – Cooking the Pasta
6:40 – Assembling the Dish. Be sure to subscribe, follow, like, and share! Join the Cooking Italian With Joe family — subscribe; it makes you feel good! If you love Italian classics, eggplant recipes, or Sicilian food, hit LIKE and subscribe for more authentic recipes!#PastaAllaNorma #SicilianRecipes #FriedEggplantPasta #ItalianCooking #CookingItalianWithJoe #JoeBorio #VegetarianItalian #EasyItalianRecipes

Recipe:
Pasta alla Norma (Sicilian Fried Eggplant Pasta)Servings: 4–6
Prep Time: 45 minutes (plus salting)
Cook Time: 30–40 minutes.
Ingredients:
2 medium eggplants (about 2–2.5 lbs total), cut into 1-inch cubes
Kosher salt (for salting eggplant)
1 large shallot, finely chopped
4 garlic cloves, chopped
⅓ cup + 2–3 Tbsp extra virgin olive oil (plus more as needed)
3–4 cups tomato passata or tomato purée
½ tsp salt (or to taste)
½ tsp freshly ground black pepper
Handful of fresh basil leaves, roughly chopped (plus more for garnish)
1 lb linguine (or rigatoni/penne)
¼–⅓ cup freshly grated Parmigiano Reggiano (plus more for serving)
Ricotta salata (traditional topping — highly recommended if available)

Instructions:
Prep the Eggplant
Place the cubed eggplant in a large bowl. Generously salt the pieces and let them sit for about 45 minutes to draw out bitterness. Rinse the eggplant well under cold water 3 times, then pat dry thoroughly with paper towels.
Make the Aromatics Base
In a large sauté pan, heat 2 tablespoons of olive oil over very low heat. Add the finely chopped shallot and cook slowly until soft and translucent. Add the chopped garlic, cover, and cook gently for 6–8 minutes. Remove the shallot and garlic from the pan and set aside.
Fry the Eggplant
Add about ⅓ cup of extra virgin olive oil to the pan and heat over medium heat. Fry the eggplant in 3 batches, cooking 3–6 minutes per batch until nicely browned on at least two sides with a slight crunch. Add more oil between batches if needed. Transfer the fried eggplant to a paper towel-lined dish to drain.
Build the Sauce
Return the cooked shallot and garlic to the pan. Add 1 cup of tomato passata/purée and cook, stirring to deglaze the pan and pick up the flavorful bits from frying. After 1–2 minutes, add the remaining 2–3 cups of passata. Season with ½ tsp salt, ½ tsp black pepper, and the chopped basil. Simmer gently while you cook the pasta.
Cook the Pasta
Bring a large pot of water to a boil. Season generously with salt. Cook the 1 lb of linguine until al dente (about 6–9 minutes). Reserve some pasta water before draining.
Combine Everything
Add the drained pasta to the saucepan. Toss gently, adding pasta water a little at a time to loosen the sauce and help it coat the pasta. Stir in ¼–⅓ cup grated Parmigiano Reggiano. Finally, gently fold in all the fried eggplant, being careful not to break it up too much.
Serve
Plate generously. Top with more freshly grated Parmigiano Reggiano and a sprinkle of fresh basil. For the most authentic touch, add grated ricotta salata if you have it.

Pro Tip: The first perfect bite should have chunks of crispy fried eggplant with plenty of saucy pasta on the fork — pure Sicily on a plate!

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