Pasta with eggplant in white Eggplant cannelloni with sausage ragout

There pasta with eggplant in white it is a first course that smells of summer. Fried aubergines, mint And basil with a sprinkling of parmesan: simplicity and taste combined in an easy recipe with a delicate flavor. An alternative to the classic first courses with eggplant and tomato that will captivate you!


  • 400 g of pasta in the form of reginette
  • 2 not too big eggplants
  • mint
  • basil
  • grated parmesan cheese
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Pasta with eggplant in white

There pasta with eggplant in white it’s a vegetarian first course very tasty. Perfect in summer, when the aubergines are in full season, it smells of mint and basil. An equally delicious alternative, but without tomato sauce, to the classic Pasta alla Norma.

The recipe is easy and the procedure rapid, you just have to take into account the resting time of salted aubergines. The operation is useful to make them lose some of the vegetation water, so they will absorb less oil during frying. Simply seasoned with fried eggplant, herbs aromatic and a little bit of parmesan, this pasta is perfect for a family lunch as for one convivial dinner.

Fried aubergines also for the Casarecce with swordfish and aubergines, while for the Anelletti with aubergines and grouper, once cut into cubes, they are fried in garlic and oil with the addition of cherry tomatoes.

OTHER TASTY RECIPES: Lasagne with aubergines and ricotta, Fusilli with aubergine caponata, Pasta tartlets, provolone and aubergines, Penne flan with aubergines

Easy execution Preparation time 20 min Cooking time 20 min Resting place at room temperature Standing time 60 min Servings 4

How to prepare: Pasta with eggplant in white

Preparation of Pasta with white aubergines - Phase 1

Preparation of Pasta with white aubergines - Phase 1

To prepare the pasta with white aubergines, wash the aubergines, remove the stalk and cut them into slices about one centimeter in diameter. Place them in layers in a colander and sprinkle them with coarse salt. Let them rest at room temperature for about 1 hour so that they lose most of the vegetation water. At the end of this operation, wash them, squeeze them if necessary, pat them with kitchen paper and cut each slice into 5 – 6 triangles.

Preparation Pasta with white aubergines - Phase 2

Preparation Pasta with white aubergines - Phase 2

Heat about a finger of boiling extra virgin olive oil in a pan and fry the aubergines, in two slices, until golden on both sides. Drain them with a slotted spoon and place them to dry on kitchen paper. Transfer them to a plate and season with a little oil, salt, pepper, mint and chopped basil. Stir and let them flavor while you boil the reginette in boiling salted water. Drain the pasta al dente and toss with the prepared aubergines. Add a sprinkling of pepper, some grated Parmesan cheese and mix well to mix everything.

Preparation of Pasta with white aubergines - Phase 3

Divide the pasta with the white aubergines into individual plates and serve.