Stuffed Eggplants with Spaghetti alla Norma

Name: Stuffed Eggplants with Spaghetti alla Norma
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Round eggplants 4; Peeled tomatoes 2 cups; Salted ricotta cheese 7 oz; Garlic 2 cloves; Basil 12 leaves; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

499

Calories per serving

Vegetarian

Energy Kcal 499
Carbohydrates g 79
of which sugars g 15
Protein g 19.3
Fats g 11.8
of which saturated fat g 5.25
Fiber g 11.4
Cholesterol mg 29
Sodium mg 878

Difficulty: Very easy
Prep time: 40 min
Cook time: 60 min
Serving: 4
Cost: Low

PRESENTATION

Melanzane ripiene di spaghetti alla Norma is seriously a true celebration of Sicilian culinary tradition. It brings together two beloved dishes in a super memorable way. Imagine this: a tender, creamy eggplant shell filled with spaghetti tossed in a classic pasta alla Norma sauce. It’s bursting with rich tomato flavors and bits of fried eggplant pulp, topped off with grated ricotta salata for that perfect salty touch.

The key here? It’s all about using the freshest ingredients—just like they do in Sicily. For sure. This makes sure the stuffed eggplant recipe gives off that authentic, homemade vibe that keeps people coming back. The result? A dish that’s a bit moist inside with just the right amount of golden edges from baking. And listen, the filling is super savory and satisfying.

You won’t find a baked eggplant pasta quite like this outside Sicily, where merging these recipes is a cherished local tradition. Some might swap spaghetti for other pasta shapes, but spaghetti? It works wonders. It absorbs all the saucy goodness, turning silky with every bite. And you know what? Each scoop gives you a bit of everything: the soft eggplant shell, the savory pasta, and that hard to resist crispy cheese top.

This dish is a go-to for family Sundays, special gatherings, or anytime you crave something simple yet packed with flavor. It’s really all about showing off what Sicilian food is about—quality ingredients, smart cooking, and a deep pride in their culinary heritage. If you’re on the hunt for traditional Italian recipes that feel special but are actually quite simple to prepare, this one’s a winner. It's perfect for anyone who loves vegetarian eggplant dishes or wants a fresh twist on an eggplant pasta bake that’s more exciting than the usual fare.

One bite, and you’ll really, really understand why Sicilians are so proud of their food traditions. This dish is a heartfelt nod to the island’s rich flavors and culinary creativity, making it a must-try for any food lover seeking a taste of Sicily’s soul. Can't go wrong.

How to prepare Stuffed Eggplants with Spaghetti alla Norma

To prepare the stuffed eggplants with spaghetti alla norma, first wash the eggplants, remove the stem with the leaves, and cut off the top part of the eggplants 1. Gently scoop them out with a paring knife and set the pulp aside 2, which you will moisten with a drop of lemon or vinegar to prevent it from turning black before use. Even out the bottom of the eggplants so they stand upright and salt them 3.

Place the eggplants in the basket of a steamer 4. If you don't have a steamer, you can use a stainless steel strainer. Alternatively, cook the eggplants in foil in a static oven at 350°F for 15-20 minutes, checking that they do not crumble. Cover the steamer with the lid 5 and cook them for about 20 minutes or until they are soft 6,

turning them gently a couple of times 7. Now cut the eggplant pulp into pieces 8 and cook it in plenty of olive oil for 10-15 minutes 9, until everything is soft and golden.

Drain the fried eggplants on a sheet of absorbent paper 10 and set them aside. In another pan, brown the whole garlic cloves with a drizzle of oil 11, add the peeled tomatoes 12, and cook until they reduce to a pulp.

Then, put the pulp through a food mill 13 to obtain a smooth sauce 14. Return the obtained sauce to the heat 15. Alternatively, you can use tomato puree and a tablespoon of triple concentrated tomato paste diluted in hot water.

add the basil leaves and the eggplants 16 that you previously cooked and set aside. Now cook the spaghetti in plenty of salted water 17, once cooked, drain them and toss them in the pan with the sauce 18,

finally season with grated salted ricotta 19. Stuff the eggplants with the spaghetti 20. Grate some salted ricotta also on the eggplants and garnish with a basil leaf 21. Your stuffed eggplants with spaghetti alla norma are ready to be served!

Storage

You can store the pasta in the refrigerator in an airtight container or a bowl covered with plastic wrap for up to 2 days.

Advice

The true indulgences to enjoy in this dish are two: also seasoning the eggplant with the sauce, granting yourself an explosion of flavor and, especially, gratinating it in the oven before serving. Five minutes will be enough for you to remember it forever!

For the translation of some texts, artificial intelligence tools may have been used.