Serious Eats: Recipes

Sicilian-Style Pasta with Eggplant, Tomatoes, and Ricotta Salata (Pasta Alla Norma)

[Photograph: J. Kenji Lopez-Alt]

Note: Look for eggplants that are smooth-skinned, firm, and dense. Most of the ricotta salata sold in the U.S. is un-aged and milder than is required for this recipe. Look for aged imported ricotta salata at an Italian specialty market, or substitute caciocavallo, or a mix of feta (preferably sheep's milk) and Pecorino Romano cheese.

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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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