Eggplant and mozzarella fusili

Eggplant And Mozzarella Fusili Recipe

No Photo

Have you made this?

 Share your own photo!

sherry monfils


A very tasty pasta dish that my dad used to make, yummy!

★★★★★ 1 vote
15 Min
20 Min


12 oz
fusili pasta
1-pound eggplant, cut into 1/2"-thick slices
4 Tbsp
olive oil
salt and pepper to taste
1-1/4 c
tomato sauce
1/4 tsp
crushed red pepper
1/4 c
grated parmesan cheese
4 oz
mozzarella cheese, cut into chunks
1 Tbsp
fresh basil leaves, crushed

How to Make Eggplant and mozzarella fusili


  • 1Cook pasta as directed, drain, reserving 1/2 cup cooking water. In lg skillet, heat 2 tbsp oil over med-high heat. Add 1/2 the eggplant and cook until lightly golden and softened.
  • 2Repeat w/ remaining oil and eggplant. Season eggplat w/ salt and pepper. In lg pot, combine tomato sauce, crushed red pepper and eggplant.
  • 3Cook until heated through, over medium heat. Stir in pasta, adding cooking water as needed to make it saucy. Stir in parmesan cheese, and season w/ salt and pepper. Spoon into bowls and top w/ mozzarella chunks. Sprinkle each bowl w/ basil leaves.

Printable Recipe Card

About Eggplant and mozzarella fusili

Course/Dish: Pasta, Vegetables
Regional Style: Italian
Other Tags: Quick & Easy, Healthy