Pasta alla Norma al Forno is a classic Sicilian baked pasta recipe featuring tender eggplant, tomato sauce, and mozzarella cheese. It’s packed with rich Italian flavors and herbs and baked in just one pan. This hearty vegetarian pasta is comfort food that even meat lovers will appreciate!
While most recipes call for frying or sautéing the eggplant, I find it easier, healthier, and just as delicious to roast it instead. This method enhances the flavor while keeping the dish light. It also blends perfectly with the rich tomato sauce and savory mozzarella cheese.
If you love eggplant, and enjoy dishes like briami or miso glazed aubergine, you will want to try this pasta alla norma al forno recipe!
Why you will love this baked pasta recipe?
- This baked eggplant pasta dish is a twist on the classic Pasta alla Norma. Using roasted eggplant instead of fried keeps it lighter and healthier while still delivering absolutely delicious flavors.
- Made with wholesome simple ingredients and wrapped in a flavorful herby tomato sauce, it’s a satisfying vegetarian dish that even meat lovers will enjoy.
- Inspired by the Mediterranean diet, this classic italian baking dish aligns with the principles of Blue Zone eating, promoting both deliciousness and a healthy lifestyle.
Ingredients to make this Easy Pasta al Forno con Melanzane
Eggplant
This nutrient-rich vegetable is packed with fiber, antioxidants, and vitamins. You will need 2 firm medium eggplants with smooth, shiny skin, as they tend to be less bitter and have fewer seeds.
Tomato Sauce (Sugo di Pomodoro)
It is a versatile tomato sauce that is made in less than 15 minutes. All you need is canned diced tomatoes, olive oil, onion minced garlic, and dried oregano. You can make it in advance and keep it in the fridge, or alternatively, use store-bought marinara sauce instead.
Pasta
For this recipe, I prefer short pasta like rigatoni with ridges. The hollow center and textured surface help capture the tomato sauce, ensuring each bite is full of flavor. You can also use other short-cut pasta of choice, like penne, fusilli, or ziti. Some recipes also use spaghetti.
Cheese
For this baked eggplant dish, it’s best to use cheeses that melt well and enhance the flavors, such as ricotta salata, pecorino cheese or mozzarella. If you are using feta, don’t expect it to melt much.
Herbs and Spices
For the sauce, use dried oregano for a rich, aromatic flavor. Use fresh basil leaves or parsley for the garnish. I also like to add spicy chili flakes for a bit of heat.
Pasta alla Norma al Forno Recipe
First Step: Roast the Eggplant
Preheat the oven at 425 F (220°C)
Line a large baking sheet with parchment paper and cut the eggplant into evenly sized slices for even cooking. Toss the slices with extra virgin olive oil and a sprinkle of kosher salt, ensuring they’re well coated. Then, spread them in a single layer on the baking sheet and roast for 30 minutes, turning once halfway through, until the eggplant is soft and golden brown.
Second Step: Prepare the sauce
In the meantime, prepare the tomato sauce.I like to use the same baking pot where the final dish will be baked, so I can easily combine all the ingredients and then transfer it directly into the oven for the final bake. Heat olive oil in a pan over medium heat. Add minced garlic and onion, sautéing until softened and fragrant. Stir in canned diced tomatoes and dried oregano. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper to taste.
Third Step: Cook the pasta
Cook the pasta in salted water according to the package instructions, ensuring it is al dente. Be careful not to overcook the pasta, as it will have a few more minutes to cook in the oven. I like to reserve a cup of pasta water before draining, as I can use it later in the sauce to achieve the perfect consistency.
Fourth Step: Combine and bake
Put it all together! Once the eggplant is roasted, add the pasta and eggplant to the sauce. You can use a little bit of the pasta water to help mix things together. Add the grated mozzarella cheese and place the dish in the oven for the final bake, allowing it to melt and become golden and bubbly. (20 minutes)
NOTE: Some recipes call for salting eggplant to draw out excess moisture and reduce bitterness, though many modern eggplant varieties are naturally mild and don’t require this step. If you choose to salt, let the slices sit for 30 minutes, then pat them dry with a paper towel.
How to Serve this Italian Pasta Dish
The beauty of this Italian dish is that it’s a complete meal on its own, so you don’t need much else for dinner. I like to pair it with a fresh salad, such as this politiki salata or this crunchy cucumber and beetroot salad.
other Mediterranean dishes to get inspired
Tips and Tricks
- For extra flavor, try adding a pinch of red pepper flakes to the sauce for a subtle heat.
- Use more eggplant than pasta to highlight the vegetable and make the dish more hearty.
- You can experiment with different cheeses that bake well, such as mozzarella, ricotta salata, or provolone, for a richer taste.
- If you prefer a crispy texture, You can use fried eggplant instead.
Easy Pasta alla Norma al Forno Recipe
Ingredients
- 2 eggplants medium size
- 1 cup Rigatoni pasta
- ½ cup parsley chopped fresh
- ½ cup Mozzarella grated
Instructions
- Preheat the oven at 425 F (220°C)
- Line a large baking sheet with parchment paper and cut the eggplant into evenly sized slices for even cooking. Toss the slices with extra virgin olive oil and a sprinkle of kosher salt, ensuring they’re well coated. Then, spread them in a single layer on the baking sheet and roast for 30 minutes, turning once halfway through, until the eggplant is soft and golden brown.2 eggplants, olive oil
- In the meantime, prepare the tomato sauce.I like to use the same baking pot where the final dish will be baked, so I can easily combine all the ingredients and then transfer it directly into the oven for the final bake. Heat olive oil in a pan over medium heat. Add minced garlic and onion, sautéing until softened and fragrant. Stir in canned diced tomatoes and dried oregano. Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning with salt and pepper to taste.3 garlic cloves, 2 onions, 2 cans diced tomatoes with their juices, 1 ½ teaspoon oregano, olive oil
- Cook the pasta in salted water according to the package instructions, ensuring it is al dente. Be careful not to overcook the pasta, as it will have a few more minutes to cook in the oven. I like to reserve a cup of pasta water before draining, as I can use it later in the sauce to achieve the perfect consistency.1 cup Rigatoni pasta
- Put it all together! Once the eggplant is roasted, add the pasta and eggplant to the sauce. You can use a little bit of the pasta water to help mix things together. Add the grated mozzarella cheese and place the dish in the oven for the final bake, allowing it to melt and become golden and bubbly. (20 minutes)½ cup parsley, ½ cup Mozzarella
Simple and delicious, I will make it again.