Pasta with Eggplant and Grana Padano Crisps
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant | 400g |
| Mezze Maniche Rigate (pasta) | 320g |
| Grana Padano DOP (cheese) | 20g |
| Fresh Basil | to taste |
| Taggiasca Olives | 25g |
| Sun-dried Tomatoes in oil | 20g |
| Grana Padano DOP (cheese) | 60g |
| Black Pepper | to taste |
| Peanut Oil (for frying) | as needed |
Instructions
1. Prepare the Eggplant
Begin by washing and drying the eggplants thoroughly. Slice them into thick rounds, then cut each round into sticks, and finally into small 1cm cubes. This size will ensure the eggplant pieces cook evenly.
2. Fry the Eggplant
Heat a pan with peanut oil over medium heat, bringing the oil temperature up to 170°C (340°F). Carefully add the eggplant cubes in small batches and fry for about 2 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the eggplant from the oil and place it on a plate lined with paper towels to drain excess oil.
3. Cook the Pasta
Meanwhile, bring a large pot of water to a boil. Season with salt and cook the Mezze Maniche Rigate according to the package instructions, typically 10–12 minutes, until al dente. Once done, drain the pasta, reserving a small cup of pasta cooking water.
4. Prepare the Grana Padano Crisps
Line a baking tray with parchment paper. Grate 60g of Grana Padano DOP cheese and spoon small mounds of the cheese onto the parchment paper, spreading them out into thin, even layers. Sprinkle freshly ground black pepper over the cheese. Bake at 180°C (350°F) for 5-7 minutes, or until the cheese is golden and crispy. Remove from the oven and let cool. Once cooled, break the cheese crisps into large shards.
5. Assemble the Dish
In a large mixing bowl, combine the cooked pasta with the fried eggplant cubes. Tear the sun-dried tomatoes into smaller pieces and add them to the mix. Add the Taggiasca olives and stir gently to combine. Add a handful of fresh basil leaves, and for extra richness, sprinkle in another tablespoon of grated Grana Padano DOP.
6. Garnish and Serve
Serve the pasta warm, topping each plate with the Grana Padano crisps and a few fresh basil leaves. The crispy cheese adds an irresistible crunch to the creamy, flavorful pasta. Enjoy this delicious Italian dish as a satisfying meal for any occasion.
Tips
- Grana Padano Variations: If you prefer a different cheese, Parmigiano Reggiano can be used in place of Grana Padano.
- Eggplant Texture: Ensure the eggplants are fried until crispy, as they add texture to the dish. If you want a lighter version, you can also roast the eggplant cubes instead of frying them.
- Serving Suggestion: Pair this dish with a light, crisp white wine such as Pinot Grigio or Verdicchio to complement the fresh flavors.
Enjoy this delightful pasta with eggplant and Grana Padano crisps for a taste of Italy in your home!
