Gigi’s Makes “Pasta alla Norma”


-¼ cup olive oil
-2 cloves chopped garlic
-1 eggplant, partially skinned, and cut in ½ inch cubes
-1 red onion slivered
-1 quart fresh tomato sauce
-1 pound thin spaghetti or penne pasta
-Chiffonade of fresh basil
-Ricotta cheese(mix with a little hot pasta water)
-Ricotta salata

1). Place eggplant in a roasting pan and coat with olive oil, 1 Teaspoon chopped garlic and kosher salt and black pepper; cover with foil and bake at 350F until soft (30-40 minutes)
2). Cook pasta according to package directions; TIP: subtract 1 minute from cooking time to make al dente
3). In a large sauté pan heat olive oil over medium heat, add slivered red onions and cook until translucent, add chopped garlic to release flavor, add cooked eggplant and tomato sauce, toss with pasta, and finish with fresh basil and ricotta

Second Helpings
Eggplant Fries

-1 Eggplant
-2 cups Panko crumbs mix with kosher salt black pepper fresh Italian parsley and basil
-2 eggs, ½ cup milk – Egg wash
-1 cup seasoned flour
-Fresh tomato sauce
-2 cups canola oil for frying

1). Cut eggplant into fries; dredge in flour, egg wash, and panko crumbs
2). Fry in 325 degree canola oil until golden brown, remove from oil and finish cooking in 350 degree oven for 4-5 minutes
3). Drain on paper towels; serve with tomato sauce or other favorite dipping sauce

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