Fusilli with Roasted Eggplant and Smoked Scamorza

Fusilli with Roasted Eggplant and Smoked Scamorza
Chef Antonia Lofasa is in the kitchen cooking up a delicious Italian dish with roasted eggplant and smoked scarmorza.


  • 1# fresh fusilli (dried ok too)
  • 3 Japanese eggplant cut into 2 inch pieces and 1 inch thick. Salted and fried 
  • 1 each imported smoked scamorza
  • 3T chopped Italian parsley
  • 2T chopped garlic 
  • 1 bulb burrata 
  • 2T finishing Extra Virgin Olive Oil
  • 2T cooking Extra Virgin Olive Oil
  • Malden to taste 
  • 8 basil leaves rough chopped 
  • 3 cups tomato sauce 

Fusilli with Roasted Eggplant and Smoked Scamora - Home & Family


1) Cooking oil in a 12 inch sauté

2) Add garlic and eggplant and sauté. Add tomato all herbs and pasta and cook for an additional 4 minutes. Finish with Parmesan

3) Finishing oil and plate.

4) Dollup the burrata and arugula and serve

5) Add block of parm to ingredients and 1 cup fresh arugula

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