Real Recipes From Real Home Cooks ®

eggplant and mozzarella fusili

(1 rating)
Recipe by
sherry monfils
worcester, MA

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For eggplant and mozzarella fusili

  • 12 oz
    fusili pasta
  • 1
    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

  • 1
    Cook 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.
  • 2
    Repeat w/ remaining oil and eggplant. Season eggplat w/ salt and pepper. In lg pot, combine tomato sauce, crushed red pepper and eggplant.
  • 3
    Cook 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.