Pasta a la Norma Recipe

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1 vote | 1092 views

I bought white Eggplant today. They were absolutely gorgeous. So I figured I'd use them in this Italian Eggplant, Tomato, Cheese and Pasta dish!

Prep time:
Cook time:
Servings: 2


Cost per serving $1.80 view details
  • 1/2 box of whole wheat penne
  • 1/2 28 oz. can whole peeled tomatoes ( I used San Marzano's)
  • 2 Sprigs Fresh Thyme
  • 4 to 5 Sprigs of Fresh Basil, chopped
  • 1/4 yellow onion, chopped
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 to 1 full teaspoon red pepper flakes
  • 1 Eggplant, chopped ( I used a white Eggplant, try them they are yummy )
  • 1/4 pound of Ricotta Salata ( I didn't have any so I used Pecorino Romano, you can also use Parm. if you want )


  1. Cook your pasta as directed. Saute the onions and garlic in a skillet until tender. Add in the eggplant, salt and pepper to taste, and cook about 8 to 10 minutes. Add in the tomatoes and fresh herbs. Bring to a boil and then lower heat to a simmer for about ten minutes, add cheese and serve over pasta. Enjoy!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 468g
Recipe makes 2 servings
Calories 112  
Calories from Fat 7 6%
Total Fat 0.87g 1%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 144mg 6%
Potassium 1041mg 30%
Total Carbs 26.46g 7%
Dietary Fiber 13.5g 45%
Sugars 11.14g 7%
Protein 4.82g 8%
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