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Fill a large saucepan with water and bring to a boil. Cook the pasta until al dente.
Meanwhile, peel and finely chop the garlic cloves. Heat a glug of olive oil in a deep frying pan and fry the garlic in it. Add the tomatoes and let the sauce simmer.
Top and tail the aubergine (eggplant) and cut in half lengthwise, then in half again. Now cut the eggplant into thin slices.
Heat a generous layer of sunflower or other neutral oil in a heavy-bottomed pan.
Deep-fry the aubergine slices in the oil until golden brown. Drain the crispy aubergines on kitchen paper and immediately sprinkle with salt.
Season the tomato sauce with salt and let it thicken slightly. Purée the sauce with a stick blender if desired.
Drain the pasta and stir it into the tomato sauce. Serve the pasta with the fried aubergine, fresh basil and coarsely grated cheese. Enjoy your meal!
Which cheese do you use with Pasta alla Norma?
Traditionally you serve Pasta alla Norma with ricotta salata. Since this is difficult to find, you can replace it with Parmesan cheese or even grana padano.
What is ricotta salata?
Ricotta salata is a fresh ricotta, which has been pressed, salted and dried. This process makes it easy to grate this hard, white cheese. It has a slightly salty, nutty taste.