Fresh pasta with eggplant and parmesan sauce

Pasta fresca con berenjenas y salsa de parmesano

Pasta addicts? We declare ourselves total fans, pasta falls in love with all its versions. Today's recipe, fresh pasta with eggplant and parmesan sauce, we assure you will be addictive.

If you haven't tried this combination yet, you're already late.

Time: 30 minutes

Servings: 2

Difficulty: Low


200g fresh pasta

1 medium eggplant

1 clove garlic

220ml whole milk

1 tablespoon of flour


Ground black pepper

1 tablespoon butter

4-5 tablespoons grated parmesan

Extra virgin olive oil

Aromatic to decorate


  1. We prepare all the ingredients for the sauce.
  2. We fill our tall Amazonia saucepan with water, put it on the heat and once it starts to boil we add the pasta. We follow the manufacturer's cooking instructions. Once ready, drain and reserve.
  3. Add a little olive oil to a frying pan and sauté the diced eggplant, remove and set aside.
  4. We put the butter in the same pan, once melted we add the chopped garlic and sauté for a few minutes.
  5. Add the flour, lower the heat and stir until it begins to brown.
  6. Add the milk little by little, stirring to eliminate any lumps. Once all the milk has been added, we should have a smooth sauce.
  7. We keep on low heat while stirring, add the salt, pepper and Parmesan cheese, mix.
  8. We serve the pasta with the eggplant and the sauce on top, we decorate with grated parmesan and thyme in our case but you can use whatever you like best.

Photographs and recipe by Raquel .

Reading next

Timbal de patata con langostinos
Fritá de pulpo o ‘Frit de pop’

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.