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    MOZZARELLA AND EGGPLANT CREAMY SAUCE PASTA

    The mozzarella and eggplant sauce pasta is a delicious Italian recipe made with traditional ingredients. The mozzarella is reduced into a creamy dip, then blended with a healthy baked eggplant sauce: delicious! This sauce is also great to season a tasty pasta salad: perfect for your lunchbox!

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 14 oz (400 g) short pasta
    • 1 cup (230 ml) half and half
    • ½ Lb (230 g) fresh mozzarella
    • ½ red onion
    • 1 clove garlic
    • 1 big eggplant
    • 7 tbsp extra-virgin olive oil
    • 1 tbsp fresh parsley, minced
    • 1 dash black pepper
    • 5 tbsp coarse salt.
    • to taste table salt

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    BAKED EGGPLANT

    First, preheat the oven to 355° F (180° C).

    After that, grease the eggplant with a thin film of extra-virgin olive oil, then place the eggplant over a baking tray lined with parchment paper. Bake the eggplant about 1 hour, until it becomes tender, flipping it halfway.

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    SAUTEED ONION

    Slice the half onion, then saute along with, 1 peeled clove of garlic, 2 tbsp of extra-virgin olive oil, and 1 pinch of salt until very tender.

    v

    MOZZARELLA DIP

    Now, prepare the Mozzarella cream sauce. Reduce the mozzarella into pieces and pour them into a blender. Add 2 tbsp of olive oil and ¾ cup of half and half. Mix until obtaining a dense and creamy sauce, adding more half and half, if it's necessary. Finally, wrap and store in the fridge.

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    EGGPLANT DIP

    Once the eggplant is ready, cut it into half and scoop out the pulp with a spoon. Be careful, because the eggplant will be very hot! Now, mix the eggplant pulp with a blender along with 1 tbsp of fresh parsley, the sauteed onion and garlic, 2 tbsp of extra-virgin olive oil, 1 tsp of table salt, and a dash of black pepper.

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    Let the eggplant sauce reach room temperature, then blend along with the mozzarella dip, and add table salt if necessary.

    Now, cook the pasta into 5 Qt of boiling water along with 4.5 tbsp of coarse salt. Raise the pasta "al dente", then toss with the mozzarella and eggplant sauce. Serve immediately.

    MOZZARELLA AND EGGPLANT SAUCE PASTA

    PASTA SALAD AND LUNCHBOX

    The Mozzarella and eggplant sauce pasta is also delicious served at room temperature. In this case, once raised, rinse the pasta until reach room temperature, then toss with the sauce and serve.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    PRINTABLE RECIPE

    4.5 from 2 reviews
    MOZZARELLA AND EGGPLANT SAUCE PASTA
     
    Print
    Prep time
    90 mins
    Total time
    1 hour 30 mins
     
    The mozzarella and eggplant sauce pasta is a delicious Italian recipe made with traditional ingredients. The mozzarella is reduced into a creamy dip, then blended with a healthy baked eggplant sauce: delicious! This sauce is also great to season a tasty pasta salad: perfect for your lunchbox!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 14 oz (400 g) short pasta
    • 1 cup (230 ml) half and half
    • ½ Lb (230 g) fresh mozzarella
    • ½ red onion
    • 1 clove garlic
    • 1 big eggplant
    • 7 tbsp extra-virgin olive oil
    • 1 tbsp fresh parsley, minced
    • 1 dash black pepper
    • 5 tbsp coarse salt.
    • to taste table salt
    Instructions
    1. BAKED EGGPLANT
      First, preheat the oven to 355° F (180° C).
      After that, grease the eggplant with a thin film of extra-virgin olive oil, then place the eggplant over a baking tray lined with parchment paper. Bake the eggplant about 1 hour, until it becomes tender, flipping it halfway.
    2. SAUTEED ONION
      Slice the half onion, then saute along with, 1 peeled clove of garlic, 2 tbsp of extra-virgin olive oil, and 1 pinch of salt until very tender.
    3. MOZZARELLA DIP
      Now, prepare the Mozzarella cream sauce. Reduce the mozzarella into pieces and pour them into a blender. Add 2 tbsp of olive oil and ¾ cup of half and half. Mix until obtaining a dense and creamy sauce, adding more half and half, if it's necessary. Finally, wrap and store in the fridge.
    4. EGGPLANT DIP
      Once the eggplant is ready, cut it into half and scoop out the pulp with a spoon. Be careful, because the eggplant will be very hot! Now, mix the eggplant pulp with a blender along with 1 tbsp of fresh parsley, the sauteed onion and garlic, 2 tbsp of extra-virgin olive oil, 1 tsp of table salt, and a dash of black pepper.
    5. MOZZARELLA AND EGGPLANT SAUCE PASTA
      Let the eggplant sauce reach room temperature, then blend along with the mozzarella dip, and add table salt if necessary.
      Now, cook the pasta into 5 Qt of boiling water along with 4.5 tbsp of coarse salt. Raise the pasta "al dente", then toss with the mozzarella and eggplant sauce. Serve immediately.
    6. PASTA SALAD AND LUNCHBOX
      The Mozzarella and eggplant sauce pasta is also delicious served at room temperature. In this case, once raised, rinse the pasta until reach room temperature, then toss with the sauce and serve.
    3.5.3229

     

    TAKE A LOOK AT THIS!

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!
    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    MOZZARELLA AND EGGPLANT SAUCE PASTA

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    Reader Interactions

    Comments

    1. Miranda says

      June 14, 2018 at 1:23 pm

      This looks so amazing. I can't wait to try it!!! If I wanted it to be less creamy, what would you suggest??

      Reply
      • Filippo Trapella says

        June 14, 2018 at 1:55 pm

        Thanks for your comment Miranda!

        Maybe you can add some diced fresh mozzarella before tossing the pasta, but honestly I never tried this way 🙂

        Reply
    2. Vinh Do says

      July 02, 2018 at 4:49 am

      This looks gorgeous and the photos make it look amazing!

      Reply
      • Filippo Trapella says

        July 07, 2018 at 2:12 pm

        Thanks Vinh 🙂

        Reply
    3. Amen Kahwajy says

      August 04, 2018 at 5:51 pm

      So easy to make ! I roasted an extra aubergine amd garlic for baba ganoush for tomorrow.

      Reply
      • Filippo Trapella says

        August 04, 2018 at 5:54 pm

        I'm glad you like it Amen!

        I love Baba Ganoush so much, you've got a nice Idea

        Happy cooking

        F.

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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