This is a classic Sicilian recipe from the Catania region, featuring grilled sliced eggplant, tomato, Pecorino Romano, and Ricota Salata. It was named after the composer of the opera Norma, Vincenzo Bellini, a native of Catania, Sicily. There are of course many versions of this recipe, this one is the best! The problem in the US is to find the “Italian ricotta salata.” The authentic Italian ricotta salata is a firm Italian cheese with a crumbly texture and a salty flavor. You can find it in specialty stores– be sure NOT to use normal ricotta!

Miguel plates the Penne alla Norma.
Ingredients
- 6 large fresh eggplants.
- 1 and half box of Penne, from a good pasta-maker, for example Mancini, Rummo, or Seggiano.
- 1 box of chopped Italian tomatoes, such as Pomì (about 750 grams or 26 ounces).
- ½ cup Pecorino Romano, grated.
- A very large handful of fresh Italian basil.
- ½ cup of plain bread crumbs.
- ½ cup extra virgin olive oil.
- 2 smashed cloves of garlic.
- Salt and pepper to taste.
- A cup of coarsely ground salt, for sweating the eggplant.
- Ricotta Salata -You need a big chunk that you will slice using a cheese slicer over the pasta at the very end when comes out of the oven—do not cook the Ricota salata.
Preparation
This recipe requires preparation of grilled fresh eggplant slices, combined with tomato sauce and the cheeses. You can prepare the grilled eggplant a day in advance, storing the grilled eggplant slices in paper towels in your refrigerator.
Grilled Eggplants

Miguel slices eggplant for Penne alla Norma.
The eggplants need to be sweated and grilled.
- Cut the eggplants longitudinally, with each slice about ½ cm thick. Generously sprinkle the eggplant slices with coarse salt and stack them into a large pan. Add a weight (for example, another heavy pot) on top of the eggplants, and allow them to sweat for about 30 minutes.
- Rinse and dry the eggplants.
- Put a large grill on the cooktop and bring it to high heat. Once it is very hot, baste the eggplant slices with olive oil and grill them, about 1-2 minutes on each side. Before you flip the eggplant slices, brush the side that was on top with a light layer of olive oil. As the eggplant slices are completed, place them on a layer of paper towels.
Prepare the Sauce and Assemble the Recipe
- Add ½ cup of extra virgin olive oil to a large skillet on medium-low heat. When the oil is hot, add the 2 smashed garlic cloves to the oil. Allow them to cook for about 30 seconds and turn off the heat. When the garlic cloves become golden, remove the garlic with a fork and discard. Add 10-15 fresh basil leaves, followed by 1 box of Pomì chopped tomatoes (750 grams). Turn on the heat to medium-low and allow to cook slowly.
- Put a large pot of water on the stove and bring it to a boil and heat the oven to 350°F.
- When the pasta water comes to a boil, add the box of penne along with a generous amount of salt. Cook the penne until about 2-3 minutes before the suggested cooking time, then drain it in a colander. Rinse it with cold water for a few seconds.
- Pour the penne into a large mixing bowl and mix it with about 2/3 of the prepared pasta sauce (the rest of the pasta sauce is reserved for Step 7). Gently mix in the ½ cup of grated Pecorino Romano.
Penne alla Norma is best when only small amounts of tomato sauce are used for each slice of grilled eggplant.
- Brush the inside of an 11 x 9 baking dish with olive oil. Cover the bottom of the pan with a thin layer of breadcrumbs, then add a layer of the grilled eggplant to cover the breadcrumbs. Spoon about a tablespoon of prepared sauce over each eggplant slice (do not use too much sauce) and add some basil -see photo.
- Add ½ of the mixed pasta/sauce/Pecorino Romano, then add another layer of the grilled eggplant slices. Using a large spoon, smooth a little bit of tomato sauce over the eggplant—do not not exaggerate the amount of sauce, it should be just a thin layer.
- Add the second half of the mixed pasta/sauce/Pecorino Romano and two large spoons of tomato sauce. Cover with a layer of grilled eggplant slices. Cover with a thick layer of breadcrumbs and a thin layer of the remaining tomato sauce.
- Bake in the oven for 30 minutes, uncovered.
- Remove from the over and slice the ricotta salata all over it. Drizzle a little bit of olive oil over it, Enjoy.
- Buon appetito!
Italiano
La pasta Norma. Ne ho provate tante, con melanzane a tocchetti, e via dicendo, fatela come dico io a saranno tutti contenti. Per 6-8 persone.
Ingredienti
- 6 melanzane
- 1acco e mezzo di penne (750 grammi)
- un barattolo di pomodori pelati a pezzetti, tipo Pomì
- Pecorino grattugiato circa 200 grammi
- Tanto basilico
- Un bel pezzo di ricotta salata
- Aglio e olio
Preparazione
- Tagliate a fette longitudinali le melanzane, circa 0.5-1 cm centimetro di spessore. Salatele, mettete un peso di sopra e dopo circa 40 minuti sciacquatele e asciugatele.
- Spennellatele con un po’ d’olio e mettetele su una griglia caldissima che fuma, circa un minuto per lato. Prima di girarle spennellate il lato che andrà sulla griglia. Poi mettetele su caro assorbente.
- Soffriggete 2 spicchi d’aglio nell’olio con qualche foglia di basilico, togliete l’aglio aggiungete il pomodoro un po’ di sale, altro po’ di basilico e fate cucinare a fuoco medio.
- Accendete il forno a 350 F cioè (circa 175 C) e allo stesso tempo mettete l’acqua a bollire.
- Calate la pasta quando l’acqua bolle e scolatela 2-3 minuti prima del tempo di cottura raccomandato, raffreddatela un po’ sotto l’acqua, poi mettetela in una zuppiera e aggiungete 2 mestoli di sugo di pomodoro, il pecorino grattugiato e mischiate bene.
- Spalmate con un pennello il fondo della pentola da forno con olio, poi coprite con uno strato sottile di pane grattugiato poi coprite con un primo strato di melanzane, aggiungete un piccolo cucchiaio di pomodoro circa su ogni melanzana, un pugno di basilico che si distribuirà sul tutto e coprite con metà della pasta a aggiungete un mestolo di sugo di pomodoro distribuendolo in superfice. Ripetete l’operazione, melanzane, pomodoro, basilico, pasta, pomodoro. Poi mettete il terzo e ultimo strato di melanzane, coprite con un sottile strato di pan grattato, un cucchiaio di pomodoro spalmato su le fette di melanzana e infornate per circa 30 – 40 minuti.
- Togliete dal forno. Con un tagliastruzze da formaggio le affettate la ricotta salata, a coprire il tutto con un sottile strato di ricotta. Un filo d’olio, e buon appetito.