Pasta with Eggplants and Grana Padano Wafers

Name: Pasta with Eggplants and Grana Padano Wafers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Eggplant 0.9 lb; Mezze Maniche Rigate pasta 11.3 oz; Grana Padano PDO cheese to grate 0.7 oz; Basil to taste; Taggiasca olives 0.9 oz; Sun-dried tomatoes in oil 1 ½ tbsp; Grana Padano PDO cheese to grate 2.1 oz; Black pepper to taste; Peanut seed oil to taste

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647

Calories per serving

Energy Kcal 647
Carbohydrates g 70.6
of which sugars g 6.6
Protein g 16.9
Fats g 33
of which saturated fat g 8.68
Fiber g 5.2
Cholesterol mg 22
Sodium mg 673

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4

PRESENTATION

In Southern Italy, especially when summer's really kicking, pasta with eggplant turns into something special. Seriously good. This dish is a staple at so many gatherings, and you know what, it's all about those fresh flavors and the fun twist with Grana Padano wafers on top. The eggplants? They're fried until golden and a little crispy. Every bite? Extra satisfying. Add in some sun-dried tomatoes and olives for that Mediterranean punch—so so good—and you've got something light but still with plenty of tender richness.

And here's the thing: those Grana Padano wafers—they're like little cheese crisps with a peppery edge. I mean, they melt just enough on the warm pasta, giving you both crunch and that sharp cheese hit. It’s the kind of dish people rave about all summer long. For real.

Throughout Sicily and the southern regions, everyone's got their own take on this eggplant pasta recipe. But, the Grana Padano touch? Really sets it apart. Some mix in capers or switch out olives, but honestly, the heart of this dish lies in how those moist eggplant pieces soak up the sauce. Breaking up those Grana Padano wafers over the top? Pretty much perfect. It gives that crunchy contrast to the soft pasta and veggies. Feels fancy—without being fussy.

Look, for summer dinners with friends, this kind of Sicilian pasta dish looks amazing on the table. All those bright veggies! The taste is like pure sunshine: a mix of sweet tomatoes, tangy olives, and that unmistakable savory hit of Grana Padano cheese. Grab some good company, serve this up, and it’s like a little trip to the south of Italy right in your backyard, bringing everyone together with its bright flavors and inviting presentation. Really, you can't go wrong.

INGREDIENTS

647

Calories per serving

Eggplant 0.9 lb (400 g)

Mezze Maniche Rigate pasta 11.3 oz (320 g)

Grana Padano PDO cheese 0.7 oz (20 g) - to grate

Basil to taste

Taggiasca olives 0.9 oz (25 g)

Sun-dried tomatoes in oil 1 ½ tbsp (20 g)

for the wafers: Grana Padano PDO cheese 2.1 oz (60 g) - to grate; Black pepper to taste

for frying: Peanut seed oil to taste

Preparation

How to prepare Pasta with Eggplants and Grana Padano Wafers

To make the mezze maniche with eggplants and Grana Padano wafers, first wash and dry the eggplants, then cut them first into thick slices and then into sticks, then reduce them to cubes of about 1 cm 1. Place a pan with seed oil on the stove and heat it to 338°F, fry the eggplants for a couple of minutes or until they are golden, then drain them with a slotted spoon 3.

Place the fried eggplants on a tray lined with absorbent paper to dry the excess oil 4. Meanwhile, place a pot filled with water on the stove and bring to a boil, it will be used for cooking the pasta. Line a baking sheet with parchment paper and distribute 2 oz of grated Grana Padano PDO with a teaspoon 5 to create an even layer 6.

Season with ground pepper 7 8 and bake in a preheated fan oven at 338°F for 10 minutes. In the meantime, cook the pasta for the time indicated on the package 9.

Take your Grana Padano PDO wafer out of the oven 10 and let it cool slightly. As soon as the pasta is ready, drain it into a large bowl 11 and season it with olive oil 12.

Flavor with fresh basil leaves 13, well-drained sun-dried tomatoes in oil 14, and olives 15.

Incorporate the fried eggplants and flavor with a tablespoon of grated Grana Padano PDO 16. Take the wafer and break it to obtain coarse pieces 17. Garnish the pasta with the Grana Padano PDO flakes and enjoy it lukewarm 18.