Photo: Eaters Collective
Spaghetti with Eggplant, Cheese and Tomato Sauce (Spaghetti alla Norma)
16 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
661
Calories
29g
Protein
43g
Fat
40g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large or 2 medium eggplant, about 1 1/2 lb.
- total
- Salt for eggplant, plus more, to taste
- Vegetable oil for frying
- 1 yellow onion, finely chopped
- 1/3 cup olive oil
- 2 garlic cloves, finely chopped
- 2 to 2 1/2 lb. fresh tomatoes, peeled,
- seeded and chopped, or 1 can (28 oz.) plum
- tomatoes, seeded and chopped, with juice
- Freshly ground pepper, to taste
- 1/2 cup fresh basil leaves, torn into small pieces
- 1 lb. spaghetti
- 1/2 cup coarsely grated ricotta salata cheese, plus
- more for garnish
- 1/2 cup grated pecorino romano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes