Authentic home cooking from Italy, with US measurements. 
Light Pasta alla Norma (No Frying)
Hi everyone! Today I'm sharing a lighter version of Pasta alla Norma. Of course, fried eggplant is delicious, but sometimes we need to enjoy a lighter, lower-calorie dish that's just as tasty. This is perfect for summer, when eggplants are plentiful in our gardens and, with the heat, we want something a bit lighter!
Light Pasta alla Norma (No Frying)
Hi everyone! Today I'm sharing a lighter version of Pasta alla Norma. Of course, fried eggplant is delicious, but sometimes we need to enjoy a lighter, lower-calorie dish that's just as tasty. This is perfect for summer, when eggplants are plentiful in our gardens and, with the heat, we want something a bit lighter!
Open in Cookpad AppSteps
- 1
Start by sautéing the garlic clove in olive oil. Add the eggplant, cut into cubes, season with salt, and cook, adding a little water as needed until the eggplant is tender.
- 2
Transfer the eggplant to a plate. In the same pan, keeping the garlic clove, add the chopped tomatoes with 3 tablespoons water (50 ml), season with salt, and cook. Add a splash of water if the sauce gets too thick. When done, remove the garlic and add basil leaves.
- 3
Meanwhile, bring a pot of water to a boil, add salt, and cook your favorite pasta. When the pasta is ready, add it to the sauce, toss for 1 minute, and serve hot.
- 4
Note: Traditionally, this dish is finished with a generous sprinkle of grated ricotta salata, but since not everyone in my house likes it, I used Parmesan cheese and garnished with fresh basil leaves.
- 5
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