This dish, one of Sicily's most famous, is named after Bellini's 19th-century opera, Norma, which is widely considered the composer's best achievement. The final—and most essential—touch to Pasta alla Norma is a dusting of salted ricotta (ricotta salata). If you can't find ricotta salata, you can use Parmesan or caciocavallo—but purists will point out that the flavor substitution isn't authentic.
Don't skimp when salting and frying the eggplant—the result is a wonderful sauce with a creamy, melt-in-your-mouth texture. —Emiko
If you have some eggplant to use up, why not deep-fry it! That's what this amazing recipe is for, after all. This hearty pasta dish is a Sicilian classic that you may find yourself reaching for on every Meatless Monday. It's a nice alternative to eggplant Parmesan, if that's one of your favorites. With creamy fried eggplant slices, a simple yet savory homemade tomato sauce that comes together in minutes, and the must-have topping of grated ricotta salata (which is made from sheep's milk and is less creamy and a bit more salty than ricotta), your friends and family will be clamoring for more whenever you make this wonderful pasta. If you don't want to deep-fry, you can shallow-fry in a skillet or even roast the eggplant in the oven for a different twist on this recipe. Just be sure not to skip the salting step, as your eggplant can easily get soggy, and you want to draw out as much moisture as possible before cooking.
This recipe is super-generous as well if you want to stray from the go-to preparation. Feeling like a little heat? Throw in some crushed red pepper flakes. Got an onion to use up? Caramelize it before softening the garlic. Fresh parsley may add even more depth of flavor to the basil, or go a little wild and try some mint too. And if tomatoes are in season, lucky you! Finely chop the fresh tomatoes (no need to peel) and use those instead of the canned variety. —The Editors
See what other Food52ers are saying.