Pasta Alla Norma

1

Slice eggplant into 1/2-inch thick rounds. Arrange on a baking sheet lined with parchment paper. Brush both sides with olive oil and season.

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2

Roast in the oven 30-40 minutes. Sauté garlic in a skillet, add marinara, roasted eggplant, dried oregano, red pepper flakes, and chopped basil. Stir to combine.

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3

Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss to coat the pasta evenly. Stir in half of the ricotta salata cheese.

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Full recipe & nutritional info on bakedbree.com