Pasta alla Norma is a classic Sicilian dish made with eggplant, tomatoes, ricotta salata cheese, and basil. It is a hearty and flavorful dish that is perfect for a summer meal.
Ingredients:
- 1 pound eggplant, cut into 1/2-inch thick slices
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes, crushed by hand
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta salata cheese, grated
- 1/4 cup chopped fresh basil
Instructions:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush eggplant slices with olive oil on both sides.
- Bake eggplant slices on a baking sheet for 20-25 minutes, or until tender and golden brown.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes, or until thickened.
- In a large bowl, toss together eggplant slices, tomato sauce, and ricotta salata cheese.
- Transfer to a 9x13 inch baking dish.
- Sprinkle with basil and bake for 15 minutes, or until heated through.
Tips:
- For a richer flavor, use extra-virgin olive oil.
- To prevent the eggplant from sticking to the baking sheet, line the baking sheet with parchment paper.
- If you don't have ricotta salata cheese, you can substitute Parmesan cheese.
- To make the dish ahead of time, assemble the dish up to the point of baking and then refrigerate for up to 24 hours. When ready to bake, preheat oven to 400 degrees F (200 degrees C) and bake for 30 minutes, or until heated through.
Enjoy!
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