Sicilian Eggplant Pasta alla Norma

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic Sicilian classic featuring eggplant, tomatoes, and ricotta salata, cooked with the precise technique of a Palermo home kitchen. This Italian-inspired pasta recipe, ready in about 60 minutes, pairs eggplant, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 medium eggplants into 1cm thick slices, toss with 1 tbsp olive oil, and roast on a parchment-lined sheet at 200°C/392°F for 20 minutes until golden and tender.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat, add 3 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
  3. Step 3: Add 400g canned San Marzano tomatoes, crush with a spoon, and simmer for 15 minutes until thickened and reduced by half, stirring occasionally.
  4. Step 4: Cook 200g spaghetti in salted boiling water for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  5. Step 5: Toss spaghetti with tomato sauce and 10g chopped fresh basil until coated, adding reserved pasta water as needed to create a glossy sauce.
  6. Step 6: Serve topped with roasted eggplant slices and 50g grated ricotta salata.

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