Pasta alla Norma con Uova
Uncover the deliciousness of Pasta alla Norma con Uova, a splendid Sicilian dish blending the richness of eggplant, the freshness of tomatoes, topped with eggs for a hearty meal.
Equipment
- 1 Large skillet For frying eggplants and simmering the tomato sauce
- 1 Pot For boiling pasta
- 1 Pan For frying eggs
Ingredients
- 2 medium Eggplants Cut into cubes
- 2 tbsp Olive oil
- 1 Onion Finely chopped
- 2 cups Tomato sauce
- to taste Salt and pepper
- 1 tsp Dried basil Or fresh basil leaves
- 400 g Pasta Rigatoni or penne
- 4 Eggs
- 1/2 cup Ricotta salata Grated
Instructions
- Fry cubed eggplants in olive oil until golden brown and set aside.
- In the same skillet, sauté onions until translucent, then add tomato sauce, salt, pepper, and basil. Simmer for 10 minutes.
- Add fried eggplants to the sauce, and simmer for another 5 minutes.
- Boil pasta according to package instructions until al dente, then drain.
- In a separate pan, fry eggs to desired doneness.
- Combine pasta with eggplant sauce, then top with fried eggs and sprinkle with grated ricotta salata before serving.
Notes
For a vegetarian version, omit eggs or use a vegan egg substitute. You can also use vegan cheese as a replacement for ricotta salata.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 80gProtein: 20gFat: 20gSaturated Fat: 5gCholesterol: 190mgSodium: 460mgPotassium: 751mgFiber: 8gSugar: 12gVitamin A: 30250IUVitamin C: 13.1mgCalcium: 2000mgIron: 0.8mg
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