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Grilled eggplant over fusilli

Recipe by:Chef Sal Maniaci
Sapori Ristorante, Newport Beach


  • 1 large eggplant, cut into lengthwise slices about 1/4 inch thick
    1 tbsp. olive oil
    Salt, to taste
    1 (16-oz.) box fusilli pasta
    Basic tomato sauce (see recipe; you may not need the full amount)
    Grated Parmagiano-Reggiano cheese, to taste


Heat grill or broiler. Toss eggplant with olive oil and season with salt. Grill or broil for about 4 minutes or until blackened marks begin to show. Turn slices with a fork or tongs and cook an additional 3 minutes. While eggplant is cooking, prepare fusilli according to package directions. Drain pasta, return to pot and stir in part of the sauce. Transfer pasta to a serving plate or individual pasta bowls. Top with more sauce, eggplant slices and cheese.

Serves 4 to 6

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