Lunch · Italian
Pasta alla Norma with Parmesan
The Sicilian classic: eggplant pan-fried in olive oil, tomato sauce and shaved Parmesan.
- per serving
- 630 kcal
- Protein
- 21 g
- Total time
- 43 min
- Makes
- 1 serving
- Vegetarian
Instructions
Cut the 180 g of eggplant into 1.5 cm cubes, chop the 200 g of tomato and chop the 5 g of garlic.
Heat the 16 g of oil in a 24 cm nonstick skillet. Brown the eggplant for 8 minutes over medium heat, stirring, then add the garlic and tomatoes.
Simmer for 20 minutes over low heat, half covered; the eggplant should be tender. Add 30 ml of water if the sauce sticks.
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