Grilled eggplant over fusilli
Smoky eggplant flavors meld nicely with a basic Italian tomato sauce and grated Parmigiano-Reggiano cheese. The grooves in the fusilli help hold the sauce.
Chef Sal ManiaciSapori Ristorante
, Newport Beach
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1 large eggplant, cut into lengthwise slices about 1/4 inch thick
1 tbsp. olive oil
Salt, to taste
1 (16-oz.) box fusilli pasta
Basic tomato sauce (see recipe; you may not need the full amount)
Grated Parmagiano-Reggiano cheese, to taste
Heat grill or broiler. Toss eggplant with olive oil and season with salt. Grill or broil for about 4 minutes or until blackened marks begin to show. Turn slices with a fork or tongs and cook an additional 3 minutes. While eggplant is cooking, prepare fusilli according to package directions. Drain pasta, return to pot and stir in part of the sauce. Transfer pasta to a serving plate or individual pasta bowls. Top with more sauce, eggplant slices and cheese.
Serves 4 to 6