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Linguine with Eggplant and Mozzarella

Linguine with Eggplant and Mozzarella

This fresh eggplant pasta is made with six ingredients: Linguine, tomato sauce, mozzarella cheese and raw diced eggplant. Not only does this dish come together in just 20 minutes, but it also tastes amazing!

This quick-to-prepare meal has a combination of flavors that every palate will enjoy. In fact, all you need to make the perfect Tuscan pasta are these 6 simple items - some dry spaghetti noodles; canned tomato sauce; balled up mozzarella cheese, minced garlic cloves or onion for flavor; salt & pepper as needed and finally an unpeeled medium sized raw diced eggplant which can be sourced from any local grocery store.

Linguine with Eggplant and Mozzarella

Serves 2

Skill Level Easy

Time 45 minutes


Adoro linguine pasta - 8 oz

Medium eggplant 1

Onion ½

2 tbsp extra virgin olive oil

Tomato puree 8 oz

Basil 5 leaves

Parmesan ⅓ cup

Mozzarella 4 oz 




Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until beginning to smoke, then add eggplant and cook, stirring occasionally, until browned and tender. 

Transfer to paper towels to drain.

Add onion and garlic to the hot skillet, stirring them until they become golden. Add tomatoes along with their juices into a saucepan containing oregano, salt and red pepper flakes over moderate heat. Simmer for 10 minutes before removing from the stovetop so that it can cool down enough to be eaten!

Cook the linguine until al dente, then drain and add tomato sauce to coat them. Add tomato-flavored eggplant as well as parsley before adding some  pasta water if necessary (to thin out the thickness).

Season with salt and pepper or any other herbs desired such as basil or oregano! Sprinkle remaining cheese on top before serving.

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