If you're craving a hearty and flavorful pasta dish, this spaghetti with eggplant and mozzarella, also called Pasta alla Siciliana, is a must-try. With tender eggplant, melty mozzarella, and a rich tomato sauce, this recipe is a perfect balance of comfort and simplicity.
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What is Pasta alla Siciliana
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This pasta recipe, also called "pasta alla Siciliana" or "Spaghetti alla Siciliana", is a family favorite. This is not the traditional pasta alla Norma where the eggplant is fried and then added to the flavorful tomato sauce with a generous quantity of grated Ricotta Salata on top. This is a flavorful eggplant and tomato sauce with a cheesy addition of melted Mozzarella cheese.
The mozzarella melts and blend with the eggplants and tomato sauce making it incredibly creamy and yummy (kind of like pizza, actually just like these Eggplant mini Pizza, or these Air Fryer Eggplant Parmesan slices) and the eggplants will be soft and will infuse the sauce with their delicious flavor.
If you like simple Spaghetti recipes, you should also try these Spaghetti with Garlic, Chili oil and roasted cherry tomatoes or these Spaghetti with Cavolo Nero Pesto and Burrata.
Substitutions
Want to customize the Spaghetti alla Siciliana recipe? Here are some easy swaps:
- Pasta: Use whole wheat, gluten-free, or chickpea pasta for dietary preferences.
- Eggplant: If you're not a fan of eggplant, substitute with zucchini or mushrooms.
- Cheese: Swap mozzarella for burrata, ricotta, or a plant-based mozzarella alternative.
- Tomatoes: Use cherry tomatoes instead of canned for a fresher taste.
- Oil: Use avocado oil or butter for a different flavor profile.
Variations
Take your spaghetti to the next level with these creative twists:
- Spicy Kick: Add extra red pepper flakes or a touch of chili oil.
- Meaty Option: Brown some ground beef, sausage, or pancetta for a heartier meal.
- Extra Veggies: Throw in bell peppers, spinach, or mushrooms for added nutrition.
- Baked Version: Transfer the cooked pasta to a baking dish, top with extra mozzarella, and bake until bubbly.
- Creamy Twist: Stir in a splash of heavy cream or mascarpone for a richer sauce.
How to clean the Eggplant
Eggplants are a delicious vegetable, slightly bitter with a soft meat and a dark thin skin. The skin doesn't become much softer with the cooking and although it's totally fine to eat, I recommend peel half of it in alternated stripes with a potato peeler, just to make the sauce more pleasant to eat.
The bitter taste of the eggplants will fade during the cooking, so I don't usually give the eggplant any salt treatment (also because I like the slight bitterness). But if you want to make it milder and sweeter, cut the peeled eggplant in thick slices and add them in a bowl. Add a good amount of salt on the slices and put a heavy plate on top to press them. Let them rest for a couple of hours, then you'll find a lot of water on the bottom of the bowl. Wash the slices to remove the salt and dry them with a towel. The eggplant will now be sweeter but a little bit saltier, so be careful with the seasoning of the sauce.
Storage & Reheating
If you have Pasta Siciliana leftovers, here's how to store and enjoy them later:
Reheating: Warm in a saucepan over low heat, adding a splash of water or olive oil to loosen the sauce. Alternatively, microwave in short intervals, stirring in between.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: The sauce can be frozen for up to 2 months. However, it's best to cook fresh pasta when ready to serve.
Related Recipes you might like
If you like this recipe, try also these other recipes with eggplants:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Chop the onion and eggplant into small cubes then add them to a large pan with a drizzle of olive oil. Fry until the eggplant absorb all the oil, then season lightly with salt and black pepper.
- Add the tomatoes, fill half of the can with water and add it to the pan as well. Mix well with a spoon and break the tomatoes every now and then until they become a smooth sauce.
- Turn the heat to low and let it cook at least 15 minutes. If necessary add a pinch of sugar to balance the tomato acidity and season again with salt and black pepper to taste.
- Meanwhile, bring a large pot of water to boil and add a punch of salt when it starts to bubble. Toss the pasta in when the sauce is halfway through the cooking.
- When the pasta is almost ready (al dente) drain it and add it to the pan with the sauce. Mix well together so the pasta will start to absorb the flavors and add the mozzarella chopped into cubes.
- Stir thoroughly for a couple of minutes, until the mozzarella is completely melted and blended in the sauce.
- Serve immediately.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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