Vegan Pasta alla Norma

5 from 1 vote

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 1 large bowl

Calories: 596kcal

Author: Kelly

1 small eggplant (around 6 ounces)
1 ½ tbsp extra virgin olive oil
¾ cup marinara sauce (or use this homemade tomato sauce recipe (I sub olive oil for the lard))
¼ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp garlic powder
3 to 4 oz dry pasta (I used spaghetti here)
¼ cup vegan parmesan shreds
1 small handful basil leaves

Boil 3 to 4 oz dry pasta in salted water per package directions.
While the pasta is boiling, thinly slice 1 small eggplant into half moons. Slice them as thinly as possible.
Sauté eggplant slices in 1 1/2 tbsp extra virgin olive oil until browned.
Pour 3/4 cup marinara sauce over the eggplants. Bring to a simmer.
Stir in 1/4 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 tsp garlic powder. If the sauce looks dry, mix in some of the pasta cooking water. Keep it simmering on low heat until the pasta is done cooking.
Once the pasta is cooked, toss it in the marinara sauce until evenly coated, then top with 1/4 cup vegan parmesan shreds and 1 small handful basil leaves and serve!