Fusilli Lunghi Con Melanzana Alla Parmigiana (Long Fusilli with Eggplant Parmigiana style sauce)



  1. Slice Eggplant into 1/2 in thick pieces
  2. Heat oil in deep fryer to 375 degrees
  3. Add Eggplant to deep fryer and fry until it’s golden and crispy
  4. Place on paper towels to drain and set aside
  5. In a large frying pan add EVOO and heat over med heat
  6. Add Garlic and sauté 1 minute
  7. Add Tomatoes, Salt, and Pepper
  8. Simmer 15 minutes (if it starts to get too dry add a little bit of water)
  9. While sauce is simmering, cook pasta as directed on package or until al dente
  10. Drain and add pasta to a large bowl
  11. Add in sauce, Cheeses, and Eggplant
  12. Mix until all is melted and blended together
  13. Garnish with Basil and serve
  14. Buon Appetito!
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