Do you have to peel the eggplant for Casarecce alla Norma?

No. Peeling is optional—leaving the skin on adds texture and nutrients. Roasting the chunks until golden helps soften the skin.

Can you make Casarecce alla Norma ahead of time?

Yes. Prepare the eggplant sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop before tossing with freshly cooked pasta.

What's the best way to roast the eggplant?

Toss 1-inch chunks with olive oil, salt, and pepper. Roast at 425°F until golden and tender (25–35 minutes), stirring halfway through for even browning.

Can you substitute ricotta salata with another cheese?

Yes. Use feta, aged ricotta, or Pecorino Romano for a similar salty, crumbly texture. Adjust quantity to taste.

How much fresh basil should you add to the sauce?

Reserve most of the basil (about ¾ cup) to stir in at the end off heat, keeping it bright and fresh. Use only a small portion during cooking if needed.

Sicilian Casarecce alla Norma with Roasted Eggplant

Name: Sicilian Casarecce alla Norma with Roasted Eggplant
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4-5 pounds eggplant, (cut into 1” chunks, peeling is optional); ¼ cup olive oil (+ more for roasting eggplant); ¼ cup chopped garlic; 1 cup basil, (divided); Pinch crushed red pepper; 1 (28-ounce) can whole tomatoes, (hand-crushed (See NOTES.)); 1 (15-ounce) can whole tomatoes, (hand-crushed (See NOTES.)); ½ tsp salt (+ more for eggplant); ¼ tsp black pepper; 1 pound pasta (+ salt for pasta water); 4 ounces ricotta salata cheese, (shredded or coarsely grated + more for finishing) (about 1¼ cups)); ⅓ cup grated Pecorino Romano cheese (+ more for finishing); Extra virgin olive oil (for finishing)

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Sicilian Casarecce alla Norma with Roasted Eggplant | CookOS

Ingredients

4-5 pounds eggplant, (cut into 1” chunks, peeling is optional)optional
¼ cup olive oil (+ more for roasting eggplant)
¼ cup chopped garlic
1 cup basil, (divided)
Pinch crushed red pepper
1 (28-ounce) can whole tomatoes, (hand-crushed (See NOTES.))
1 (15-ounce) can whole tomatoes, (hand-crushed (See NOTES.))
½ tsp salt (+ more for eggplant)
¼ tsp black pepper
1 pound pasta (+ salt for pasta water)
4 ounces ricotta salata cheese, (shredded or coarsely grated + more for finishing) (about 1¼ cups))
⅓ cup grated Pecorino Romano cheese (+ more for finishing)
Extra virgin olive oil (for finishing)

13 Ingredients

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Instructions

1
Place a rack in the lower third of the oven and preheat oven to 425℉. (Use the convection option if you have it.) Prep and gather all ingredients according to specifications above. Bring a large pot of water to a boil. Line a baking sheet with parchment paper.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
2
Roast the eggplant: Spray the parchment-lined sheet pan with a little olive oil, then arrange the cut eggplant in a single layer on it. Do not overcrowd the pan and use two if necessary. Then, lightly spray the tops of the eggplant with oil. Salt the eggplant AFTER it is finished roasting, not before, to prevent the vegetables from steaming in the oven. (Salt extracts moisture.)
3
Place the sheet pan(s) in the oven on the lower rack and roast 15 minutes. Turn the sheet pan around, then roast for 15 more minutes or until the eggplant are tender and caramelized. The eggplant is cooked at a high heat to develop some char and texture on the outside so that it mostly holds its shape when tossed with the pasta and sauce rather than turning to mush (the key to making a great casarecce alla norma!).
4
Remove eggplant from the oven, sprinkle it lightly with salt and pepper, and set aside.
5
While the eggplant is roasting, start the sauce. Combine the olive oil, garlic, half the basil and crushed red pepper flakes in a large skillet and heat on medium-low. Cook uncovered for about 3 minutes or until the garlic is just starting to brown, stirring a few times.
6
Then add the tomatoes, salt and black pepper and stir. Cook uncovered for about 15 minutes, stirring occasionally. (See NOTES below about the amount of tomatoes.)
7
Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve at least 1 cup of the starchy pasta water.)
8
Fold in half the roasted eggplant to the sauce and mix until well-combined. (Reserve the rest for topping the pasta at the end.)
9
When the pasta is ready, transfer it to the skillet along with about ½ cup of the starchy salted water (to start) and the remaining ½ cup chopped basil leaves. Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce to absorb all of those wonderful flavors! Add additional pasta water if more moisture is needed.
10
When the pasta is al dente, turn off the heat, then fold in the grated ricotta salata and pecorino cheeses and stir well. Taste and adjust seasonings. Finish with a light drizzle of extra-virgin olive oil. Transfer to a serving platter and top with the remaining half of roasted eggplant and a little bit more of the two cheeses. Serve immediately. Buon Appetito!