Pasta with Grilled Eggplant, Cherry Tomatoes, Mozzarella and Basil

Serves four


  • 1 eggplant, peeled, sliced ½-inch thick
  • ¼ cup extra virgin olive oil
  • 1 pint cherry tomatoes, split in half
  • ¼ cup extra virgin olive oil
  • ½ Lb. penne or gemelle pasta, boiled in salted water until barely tender, drained
  • ¼ Lb. fresh or whole milk mozzarella, cut into cubes
  • 1 cup Fresh basil leaves, cut into little strips or torn into pieces
  • ¼ cup Freshly grated parmesan cheese
  • Salt and black pepper, to taste   
  • Extra virgin olive oil, as needed   


  • Pre-heat grill on high heat.
  • Lay out the eggplant slices and brush both sides with the first measure of olive oil.
  • Place eggplant on the grill and cook for about 3 minutes on each side or until softened and a grill mark has established. Remove from the grill and let cool slightly.
  • Chop into coarse ¾-inch pieces, reserve.
  • In a bowl, toss together the hot pasta, grilled eggplant, cherry tomatoes, mozzarella, basil,  and parmesan.
  • Season pasta to taste with salt and pepper and moisten with more olive oil as needed. Serve and enjoy!

Lincoln Culinary Institute

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