• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
    • Breakfast & Brunch
    • Aperitivo
      • Drinks
    • Appetizers
    • Bread & Savory Pies
    • Main Dishes
      • Soups & Stews
      • Casseroles
    • Classic Italian Recipes
      • Pasta
      • Fresh Pasta
      • Gnocchi
      • Risotto
      • Lasagna
      • Ravioli
      • Pizza & Focaccia
    • Side Dishes
    • Desserts
      • Biscotti & Cookies
    • Vegetarian Recipes
    • Holiday Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Italian Aperitivo Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pasta » Spaghetti with Eggplant and Mozzarella Sauce

    Spaghetti with Eggplant and Mozzarella Sauce

    Published: Jul 28, 2019 · Modified: May 6, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    233 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 30 minutes
    Jump to Recipe Print Recipe
    plate of spaghetti with tomato sauce and mozzarella

    I discovered this dish casually, a really fortunate fortuity since it quickly became one of my favorite comfort foods. It's actually a pretty simple recipe with just a few ingredients like tomatoes, eggplant, and mozzarella. But, as it often happens with simple recipes, it turns out to be bold and delicious.

    I remember when my dad used to tell me stories about his military years and when he and his mates went out to dinner together and ate a huge tray of "pasta alla Siciliana" so-called "pasta alla Norma" with tomato sauce, eggplants and cheese which I bet it was Ricotta Salata (aged salted Ricotta) as per the traditional recipe. 

    Then one day I found in one of my food magazines a recipe that recalled this famous "pasta alla Siciliana" my dad always talked about, so I tried it out. 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.

    I well remember my dad's face at the first bite. Memories, melancholy, and joy all mixed together at the single taste of long lost flavors. Useless to say that since then this recipe became a usual and a favorite of mine.

    The mozzarella will melt and blend with the eggplants and tomato sauce making it incredibly creamy and yummy (kind of like pizza, actually just like these Eggplant mini Pizzas) 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.

    plate and fork with spaghetti with tomato sauce
    plate of spaghetti with tomato eggplant mozzarella sauce

    How to clean the Eggplant

    Eggplants or Aubergines 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.

    fork with tomato spaghetti and mozzarella

    The Recipe

    If you like this recipe, try also these other recipes with eggplants:

    • Creamy Eggplant Pasta
    • Eggplant mini Pizza
    plate of spaghetti with tomato sauce and mozzarella

    Spaghetti with Eggplant and Mozzarella sauce

    A flavorful tomato and eggplant sauce with delicious melted mozzarella make this one of the best pasta comfort foods.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 5 oz Thick Spaghetti
    • ½ medium Eggplant
    • 1 can Peeled Tomatoes or Tomato Purèe
    • ½ White Onion
    • 1 Mozzarella
    • Salt
    • EV Olive Oil
    • Black Pepper

    Instructions

    • 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.

    Notes

    If you wish to enrich with more flavors this recipe (although believe me it's not necessary) you can add some basil leaves in the sauce and some grated Parmesan (or better Pecorino cheese) before serving.

    Nutrition

    Calories: 518 kcal | Carbohydrates: 77 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Fiber: 10 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    « Garganelli Pasta with Shrimps, Squids and Zucchini
    7 Free Printable Watercolor Galaxy Wall Art »

    Sharing is caring!

    233 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian woman who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • "Pici Cacio e Pepe" - Tuscan Pasta with Creamy Cheese and Black Pepper Sauce
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Creamy Eggplant Pasta

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    Italian Summer Aperitivo

    • Tomato and Mozzarella Caprese Bruschetta
    • Onion Focaccia
    • Campari Spritz
    • Spicy Sriracha Chickpea Salad
    • Classic Tomato Bruschetta
    • The Ultimate Guide to Italian Aperitivo (also at home)

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    233 shares