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Galbani Mozzarella & Eggplant Pasta


  • 3 x 120g of Galbani Fresh Mozzarella, thinly sliced
  • 500g long reginette pasta
  • 4 eggplants
  • 1kg ripe tomatoes
  • 1 onion, chopped
  • 1 clove garlic, finely diced
  • 3 tbsp olive oil
  • 1 knob of butter
  • Handful of fresh basil leaves
  • Salt and freshly ground black pepper

Preparation Instructions

To make the sauce

  1. Blanch the tomatoes by plunging into boiling water for a few seconds, then refresh under cold water.
  2. Peel the blanched tomatoes, remove seeds and chop coarsely.
  3. Heat 1 tbsp oil in a frying pan over medium heat and gently cook garlic and onion until just brown.
  4. Add the chopped tomatoes, salt and black pepper then a couple of the basil leaves.
  5. Cook over medium heat for approximately 30 minutes.

To make the pasta

  1. Bring a large pot of water to boil and cook the pasta until al dente.
  2. While the pasta is cooking, without peeling, cut the eggplant into half centimetre slices.
  3. Heat the remaining oil in a large frying pan and fry the eggplant in batches for a few minutes then drain on a kitchen towel. The eggplant should be cooked in lots of oil so add more if you do not have enough.
  4. Once pasta has cooked, drain and stir in ¾ of the tomato sauce.
  5. Finely chop remaining basil leaves.
  6. Butter a baking dish and layer the pasta, eggplant slices, Galbani Fresh Mozzarella slices and chopped basil.
  7. Cover with remaining sauce and place in a preheated oven to 220°C for 20 minutes.
  8. Leave to stand for around 10 minutes before serving.
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