Aubergine Parmigiana Pasta: A Delicious & Easy Recipe

Aubergine parmigiana pasta: imagine the rich, comforting flavors of classic eggplant parmigiana, but twirled around perfectly cooked pasta. Yes, you read that right! We’re taking the best of both worlds and creating a dish that’s destined to become a weeknight staple.

Eggplant parmigiana, or parmigiana di melanzane, as it’s known in Italy, has a history as layered as the dish itself. Originating in Southern Italy, likely Campania or Sicily, it’s a celebration of simple, fresh ingredients. While its exact origins are debated, one thing is certain: it’s a dish that embodies the heart of Italian home cooking.

But why do people adore eggplant parmigiana so much? It’s the symphony of textures and tastes! The creamy, tender eggplant, the tangy tomato sauce, the salty Parmesan cheese, all baked to golden, bubbly perfection. Now, imagine all that goodness coating your favorite pasta shape. That’s what makes this aubergine parmigiana pasta so irresistible. It’s a comforting, flavorful, and surprisingly easy meal to prepare. Plus, it’s a fantastic way to sneak in some extra vegetables. Get ready to experience a new level of pasta perfection!

this Recipe

Ingredients:

• For the Aubergine:
• 2 large aubergines (eggplants), about 1 pound each
• 1/4 cup olive oil, plus more for drizzling
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper, freshly ground, plus more to taste
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• For the Pasta:
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• Salt for pasta water
• For the Cheese and Assembly:
• 8 ounces fresh mozzarella, sliced or cubed
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil leaves, chopped, plus more for garnish

Preparing the Aubergine:

1. Slice the Aubergine: First, wash the aubergines thoroughly. Then, using a sharp knife, slice them into rounds about 1/4 inch thick. Try to keep the slices consistent in thickness so they cook evenly.
2. Salt the Aubergine: Place the aubergine slices in a colander set over a bowl. Sprinkle them generously with 1 teaspoon of sea salt. This step is crucial because it helps to draw out excess moisture from the aubergines, preventing them from becoming soggy when cooked. Let them sit for at least 30 minutes, or even up to an hour. You’ll notice water accumulating in the bowl underneath – that’s the salt doing its job!
3. Rinse and Dry: After the salting period, rinse the aubergine slices thoroughly under cold water to remove the excess salt. Then, pat them completely dry with paper towels. This is another important step, as dry aubergines will brown better when cooked.
4. Season and Oil: In a large bowl, toss the dried aubergine slices with 1/4 cup of olive oil, 1/2 teaspoon of black pepper, and additional salt to taste. Make sure each slice is coated evenly with the oil and seasonings.

Cooking the Aubergine:

You have a couple of options for cooking the aubergine: baking or pan-frying. I personally prefer baking because it’s less messy and requires less oil, but pan-frying gives you a slightly more caramelized flavor. I’ll give you instructions for both!

Baking Method:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Arrange on Baking Sheets: Line two large baking sheets with parchment paper. Arrange the aubergine slices in a single layer on the prepared baking sheets, making sure they aren’t overlapping. Overlapping will cause them to steam instead of roast.
3. Bake: Bake for 20-25 minutes, flipping the slices halfway through, until they are tender and lightly browned. Keep an eye on them, as baking times can vary depending on your oven.

Pan-Frying Method:

1. Heat the Oil: Heat a tablespoon or two of olive oil in a large skillet over medium-high heat.
2. Fry in Batches: Working in batches, add the aubergine slices to the hot skillet in a single layer. Don’t overcrowd the pan, or the aubergines will steam instead of fry.
3. Cook Until Golden: Cook for 3-4 minutes per side, until the aubergine slices are golden brown and tender.
4. Remove and Drain: Remove the cooked aubergine slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.
5. Repeat: Repeat the process with the remaining aubergine slices, adding more oil to the skillet as needed.

Preparing the Tomato Sauce:

1. Sauté the Garlic: In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.
2. Add Tomatoes and Seasonings: Add the crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Stir to combine.
3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer for at least 30 minutes, or even longer for a richer flavor. Stir occasionally to prevent sticking.
4. Adjust Seasoning: After simmering, taste the sauce and adjust the seasoning as needed. Add salt and pepper to taste. If the sauce is too acidic, you can add 1 teaspoon of sugar to balance the flavors.

Cooking the Pasta:

1. Boil Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted – about 1-2 tablespoons of salt per gallon of water. This seasons the pasta from the inside out.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm and slightly chewy.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water can be used to help bind the sauce to the pasta and create a creamier texture.
4. Drain the Pasta: Drain the pasta in a colander.

Assembling the Aubergine Parmigiana Pasta:

1. Combine Pasta and Sauce: Return the drained pasta to the pot. Pour the tomato sauce over the pasta and toss to coat. Add a little of the reserved pasta water if needed to loosen the sauce and create a creamy consistency.
2. Add Aubergine and Cheese: Gently fold in the cooked aubergine slices, mozzarella cheese, and Parmesan cheese. Be careful not to break the aubergine slices too much.
3. Heat Through: Place the pot over low heat and cook for a few minutes, until the mozzarella cheese is melted and gooey. Stir gently to combine everything.
4. Serve: Serve the Aubergine Parmigiana Pasta immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.

Conclusion:

This Aubergine Parmigiana Pasta isn’t just another pasta dish; it’s a flavor explosion that brings the comforting warmth of classic Italian cuisine right to your table. I truly believe this recipe is a must-try because it perfectly balances the smoky sweetness of roasted aubergine with the tangy richness of tomato sauce and the creamy, cheesy goodness of parmesan and mozzarella. It’s a symphony of textures and tastes that will leave you wanting more.

But what truly sets this recipe apart is its versatility. Feel free to experiment with different types of pasta! While I personally love it with penne or rigatoni, the sauce would also be fantastic tossed with spaghetti or even served over gnocchi. For a vegetarian option, you can easily omit the parmesan cheese and use a plant-based alternative. If you’re feeling adventurous, try adding a pinch of red pepper flakes to the sauce for a little extra heat.

Serving Suggestions:

* Serve it as a main course with a side of crusty bread for soaking up all that delicious sauce.
* Pair it with a simple green salad dressed with a light vinaigrette to balance the richness of the pasta.
* For a more substantial meal, add grilled chicken or sausage to the dish.
* Leftovers are even better the next day! Store them in an airtight container in the refrigerator and reheat gently.

Variations to Explore:

* Smoked Mozzarella: Substitute regular mozzarella with smoked mozzarella for a deeper, more complex flavor.
* Ricotta Cheese: Add dollops of ricotta cheese on top of the pasta before baking for an extra creamy texture.
* Fresh Herbs: Garnish with fresh basil or parsley for a burst of freshness.
* Different Vegetables: Incorporate other vegetables like zucchini or bell peppers for added nutrients and flavor.
* Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce to the tomato sauce for a spicy twist.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dish for a cozy weeknight dinner, a special occasion, or simply when you’re craving something comforting and delicious. The beauty of this Aubergine Parmigiana Pasta lies in its simplicity and the way it elevates humble ingredients into something truly extraordinary.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. This recipe is more than just a meal; it’s an experience.

I’m incredibly excited for you to try this recipe and create your own version of this classic dish. Once you’ve had a chance to make it, I would absolutely love to hear about your experience! Please share your photos, comments, and any variations you tried in the comments section below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Don’t forget to rate the recipe too! Happy cooking, and I can’t wait to see what you create! I hope you enjoy this Aubergine Parmigiana Pasta as much as I do!