Sicilian-Style Pasta: This baked recipe with eggplant is a melt-in-your-mouth dish

Sicilian-style pasta is a simple first course made with eggplant, tomato, and mozzarella, which is baked in the oven. It is often confused with Pasta alla Norma, but the difference is clear: in the “Sicilian-style” version, the salted ricotta typical of Pasta alla Norma is not used; instead, mozzarella (or, a pinch, smoked provola) is used, and the result is creamier and more enveloping.

This recipe also allows for various variations, designed to suit different tastes and occasions: you can choose to cook the eggplant without frying it, or opt for provola for a more intense flavor.

Cuisine: Italian

Difficulty: Easy

Prep Time: 15 Minutes

Servings: 4 People

Cost: Low

Calories: 390 per serving

Vegetarian

Ingredients

• Short pasta 400 g

• Extra virgin olive oil 20 ml

• Canned peeled tomatoes 1 can

• Garlic 1 clove

• Fresh basil 5 leaves

• Long purple eggplant 1

• Fine salt

• Mozzarella 1

How to make Sicilian-style pasta 

 1

Wash and trim the eggplant, then cut it into cubes about 1 cm in size.

2

Coat the bottom of a nonstick skillet with oil, turn on the heat, and when hot, add the eggplant. Season with salt and stir until the eggplant is soft and glossy.

3

Prepare a tomato sauce by placing the peeled and crushed garlic clove, 4 tablespoons of oil, the peeled tomatoes, and salt in a clean pan. Cook for about ten minutes, breaking up the tomatoes with a spoon. Add the basil at the end of cooking.

 4

Boil the penne in plenty of salted water, but drain them 4 minutes before the cooking time indicated on the package.

5

Cut the mozzarella into chunks and place them in a colander to drain most of the liquid. 

6

Toss the penne with the tomato sauce. Then pour half of it into a baking dish. Add the mozzarella and the eggplant, drained of oil. Cover with the remaining half of the pasta, and finish with eggplant and more mozzarella. Bake in a 350°F (180°C) oven for 15 minutes.

Storage

Sicilian-style pasta can be stored in the refrigerator in a covered container for 3 days, though the best way to enjoy it is fresh out of the oven. As it cools, it loses its stringy texture and the contrast

between the crispy exterior and the soft interior. If you want to store it for a longer period, you can also freeze it; I suggest doing so in single portions so you can thaw only what you need. 

Tips and Variations for Sicilian Pasta

Sicilian pasta can be enhanced with capers and olives, and you can substitute smoked provola for the mozzarella to

achieve a richer, more robust flavor. In the version I am sharing here, using basic ingredients, you’ll get a delicate, stringy pasta where the flavor of the eggplant really shines.

In Sicily, there are many recipes featuring eggplant; obviously, there’s eggplant parmigiana and eggplant caponata, but there are also many pasta sauces. Pasta ‘ncasciata, for example, or the famous pasta alla Norma. 

What’s the difference between Sicilian-style pasta and pasta alla Norma?

Sicilian-style pasta is a rich, hearty baked dish. In contrast, pasta alla Norma is lighter: it isn’t baked; it’s simply dressed with tomato sauce, fried eggplant, and grated salted ricotta, without mozzarella or any gratin steps.

Which is better: fried or baked eggplant?

Fried eggplant is the more traditional choice and gives the dish a rich, robust flavor, with a soft interior and a slightly crispy exterior. However, if you prefer a lighter version, bake the eggplant slices in the oven with a drizzle of oil, then cut them into cubes. In both cases, it’s important that the eggplant remains dry to avoid weighing down the pasta.

Can you skip the baking step?

Baking helps make Sicilian-style pasta more cohesive and flavorful, with the melted mozzarella binding all the ingredients together. However, if you want a quicker version, you can skip this step. In that case, you’ll have pasta topped with eggplant, tomato, and stringy mozzarella sautéed in a pan, but the result won’t have the crispy crust typical of the original recipe.

Mistakes to avoid during preparation

• Not frying the eggplant properly: it should be golden brown and tender, and fried in plenty of oil.

• Using too little tomato sauce: the pasta risks becoming dry.

• Adding the mozzarella without draining it: the whey would ruin the final texture.

• Overcooking the pasta: it must be very al dente to hold up in the oven.

This dish makes an easy weeknight meal. The dish can be prepared ahead of time, refrigerated, and finished quickly in the oven when you arrive home from work.

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Grazie Mille!

Buon Appetito!

Chef Joh/Giovanni

Giovanni@buoncibo.online

www.buoncibo.online