Pasta alla Normas is creamy, cheesy with eggplant slices cooked to perfection in marinara sauce -  what's not to love?  It's a winning pasta dinner!

Ingredients you'll need.

Remove the ends from your eggplants & if you would like striped eggplant slices, then use a peeler & peel stripes. Remove the ends from your eggplants & then cut into slices that are roughly ½ inch thick.

To prevent your eggplant from sticking, line two baking sheets with parchment paper. Use extra virgin olive oil to brush the eggplants on both sides, then season with salt & ground black pepper.

Roast the eggplants for  35-40 minutes or until they are golden brown. Halfway through cooking,  turn the slices over.

Now cook your pasta of choice. When your roasted eggplant is fully cooked, remove it from the oven & place it into  your warm marinara  sauce, stirring it in gently.

Now add fresh basil, dried oregano, red pepper flakes, thyme, & the remaining teaspoons of extra virgin olive oil & stir to combine.

Now add the cooked pasta into the marinara sauce.  Gently stir to combine all the ingredients. Add around two-thirds of your grated parmesan cheese & stir to combine.

Serve in bowls, sprinkle the remaining cheese on top, & garnish with fresh basil.

We hope you enjoy it! Please swipe up for the  full recipe & tips on