Eggplant Pasta Recipe – Authentic Italian Tomato & Parmesan Delight

Last Updated on 2 months by Neha Deshmukh

Eggplant Pasta Recipe – Authentic Italian Tomato & Parmesan Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a pasta dish that’s both comforting and bursting with flavour. This Eggplant Pasta is exactly that – a beautiful blend of sweet tomatoes, tender eggplant, and a generous helping of parmesan. I first made this when I was trying to recreate a dish I had on a trip to Italy, and honestly, it’s become a family favourite ever since. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t just another pasta recipe. It’s a celebration of simple, fresh ingredients. The eggplant adds a lovely texture and subtle sweetness that complements the rich tomato sauce perfectly. Plus, it’s a fantastic way to get a little extra veg into your diet! It’s a hearty, satisfying meal that feels special enough for a weekend dinner, but easy enough for a weeknight.

Ingredients

Here’s what you’ll need to create this Italian delight:

• 250 gms pasta (I love penne or rigatoni for this!)
• 4-5 large red tomatoes
• 1 large eggplant/aubergine
• 10-12 garlic cloves
• 4-6 tbsp extra virgin olive oil
• 100 gms parmesan cheese, grated
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil, to garnish

Ingredient Notes

Let’s talk ingredients, because quality really makes a difference here!

• Tomatoes: Seriously, use the best tomatoes you can find. Ripe, juicy, and full of flavour are key. If they aren’t in season, good quality plum tomatoes are a great substitute.
• Parmesan Cheese: Oh, the parmesan! You can use pre-grated, but freshly grated is always better. Parmigiano-Reggiano is the gold standard, but Grana Padano is a delicious and more affordable option.
• Olive Oil: A good extra virgin olive oil is essential. I’m a big fan of Tuscan olive oils – they have a lovely fruity flavour. Don’t be afraid to experiment with different regional Italian types!
• Dried Oregano: While fresh oregano is lovely, dried oregano works beautifully in this sauce and allows the flavours to meld as it simmers. If you do use fresh, add it towards the end of cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get a large pot of water boiling with a generous pinch of salt. Once it’s at a rolling boil, add your pasta and cook until it’s al dente – about 8-10 minutes, depending on the type.
2. Before draining the pasta, remember to reserve about a cup of that starchy pasta water. It’s liquid gold, trust me! Drain the pasta and set it aside.
3. Now for the tomatoes. Peel them (blanching them in boiling water for a few seconds makes this easier!), chop them into small pieces, and remove the seeds. Set aside.
4. Let’s prep the eggplant. Trim the stem, peel it in striped patterns (leaving some skin on adds texture!), and cut it into 2-inch long strips or round slices.
5. Heat half of your olive oil in a sauté pan over medium heat. Fry the eggplant until it’s golden brown and tender. Season lightly with salt and set aside.
6. In a stockpot, add the remaining olive oil. Sauté the minced garlic until it’s fragrant – don’t let it burn!
7. Add the chopped tomatoes to the stockpot and cook on medium-low heat for 20-25 minutes, until they’re nice and mushy. Stir occasionally.
8. Season the tomato sauce with oregano, salt, and pepper. Cover and let it simmer for another 5 minutes to let the flavours develop.
9. Add the fried eggplant to the tomato sauce and mix well.
10. Combine the cooked pasta with the sauce and eggplant mixture.
11. Stir in half of the grated parmesan cheese. If the sauce is too thick, add a little of that reserved pasta water until it reaches your desired consistency.
12. Finally, mix in the remaining parmesan cheese and serve garnished with fresh basil.

Expert Tips

• Don’t overcrowd the pan when frying the eggplant. Work in batches if necessary to ensure it gets nicely browned.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• Don’t skip reserving the pasta water! It helps create a creamy, emulsified sauce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the parmesan for nutritional yeast and a vegan parmesan alternative.
• Gluten-Free Pasta Options: Use your favourite gluten-free pasta – lentil pasta works particularly well with this sauce.
• Spice Level: Add a pinch of red pepper flakes to the sauce for a little heat. My friend Maria always adds a generous pinch!
• Festival Adaptations: This dish is perfect for an Italian feast day! Serve it as part of a larger spread with antipasto, salad, and a delicious dessert.

Serving Suggestions

This Eggplant Pasta is fantastic on its own, but it also pairs well with a simple green salad and some crusty bread for soaking up all that delicious sauce. A glass of Chianti wouldn’t go amiss either!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen the sauce.

FAQs

1. What type of pasta works best with this eggplant sauce?

Penne, rigatoni, or even fusilli are great choices. The ridges and shapes help the sauce cling to the pasta.

2. Can I use canned tomatoes instead of fresh? What adjustments should I make?

Yes, you can! Use a 28oz can of crushed tomatoes. You might want to add a teaspoon of sugar to balance the acidity.

3. How can I prevent the eggplant from absorbing too much oil during frying?

Salting the eggplant beforehand helps draw out some of the moisture, which reduces oil absorption. Pat it dry with paper towels before frying.

4. What is the best way to peel and prepare the eggplant for this recipe?

Blanching the eggplant in boiling water for a few seconds makes peeling easier. Peeling in stripes adds visual appeal and some texture.

5. Can this dish be made ahead of time? If so, how should it be stored and reheated?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta fresh when you’re ready to serve.