Eggplant And Mozzarella Fusili Recipe

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Eggplant and mozzarella fusili

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


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.

About this Recipe

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