Pasta Alle Melenzana (Eggplant Pasta) Recipe

Name: Pasta Alle Melenzana (Eggplant Pasta)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 2 tablespoons butter; 1 large Vidalia onion, chopped; 3 large eggplants, chopped (5 cups); 3 whole garlic cloves, peeled; Leaves from 10 to12 sprigs of fresh basil; Kosher salt; 10 to15 plum tomatoes; Freshly ground black pepper; Pinch of sugar; 1 1/2 pounds dry fettucine; Optional: (1/2 pound packaged mozzarella, cut into 1/2-cubes; 1.1 pounds fresh mozzarella, cut into 1/2-cubes); 1/2 cup freshly grated Parmesan cheese

Servings: persons

Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettucine
Optional: (1/2 pound packaged mozzarella, cut into 1/2-cubes
1.1 pounds fresh mozzarella, cut into 1/2-cubes)
1/2 cup freshly grated Parmesan cheese

1
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
2
Add a can of diced or stewed tomatoes. Or use the fresh (after you boil the peels off.) Add the sugar and continue to cook for 10 more minutes, until thickened.
3
In the meantime, and cook the fettucine according to directions on the package. Drain well.
4
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil, 2 tablespoons butter, 1 large Vidalia onion, chopped, 3 large eggplants, chopped (5 cups), and more.

Yes, Pasta Alle Melenzana (Eggplant Pasta) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Alle Melenzana (Eggplant Pasta)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions