Melanzane con Mozzarella
Recipe type: Entree
  • 1 pound dry rotini pasta
  • 1 large fresh eggplant, diced
  • ⅓ cup olive oil
  • 2 tablespoons chopped garlic
  • 3 cups chunky marinara sauce
  • 8 ounces fresh-diced buffalo mozzarella
  • ¼ cup shredded Parmesan
  • Salt and Pepper, to taste
  1. Boil the pasta in salted water while sautéing the eggplant in the olive oil, adding the garlic after a couple of minutes.
  2. When the eggplant is tender, add the hot, drained pasta and hot marinara.
  3. At the very last moment, toss in the diced mozzarella and plate this dish up.
  4. Garnish with the Parmesan and torn basil leaves.
Recipe by Pizza Today at