multicolored tagliatelle with fresh sauce
by
117 recipes
Baked pasta with eggplant
ingredients
servings
6
Extra virgin olive oil
to taste
Iodized salt
to taste
Peanut oil
500 mL
Grated Parmesan cheese
100 grams
Type 0 wheat flour
100 grams
Eggs
4 unit
Basil
10 leafs
Carrots
1 unit
Celery
1 stem
Garlic
1 wedge
Onions
1 unit
Red tomatoes
1000 grams
Aubergine
2 unit
Semolina pasta
400 grams
Mozzarella cheese
1 unit
first courses from Italy - Puglia
Baked pasta with eggplant
Baked pasta with eggplant
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The baked pasta with eggplant is a typical recipe of Puglia. If you ever eaten lavete I recommend you start cooking, it is a marvel of flavors.
preparation
step 1
STEP 1 PREPARATION OF TOMATO SAUCE FRESH
step 2
For the sauce always fresh tomatoes all year, I recommend you buy a crate of tomatoes in summer sauce, wash them, cut them in half and store them in bags of one kilo in the freezer.
step 3
Take a bag of frozen tomatoes and pour it into a pot along with an onion, a carrot, a stalk of celery, a clove of garlic, five leaves of basil, a drizzle of oil and a pinch of salt.
step 4
Cook for about 1 hour or so with the help of vegetables passes, passed around so as to deprive Peel the tomatoes and you're done, the fresh tomato sauce is ready.
step 5
STEP 2 PREPARATION OF EGGPLANT To unottima baked pasta with eggplant you must fry!
step 6
Take a tall pan and pour in the oil peanut, light the flame and let it warm up.
step 7
Meanwhile, washed eggplant, Privatel of the petiole, peel and cut into thick slices about 1 cm, for the long or wide the choice is yours.
step 8
Dip the eggplant in flour and then in beaten egg, then fry nellolio.
step 9
Once golden, pull up the fried eggplant with the help of a slotted spoon and place them on a tray covered with paper towels or alternatively you can use the brown bread bags, so we recycle.
step 10
STEP 3 ASSEMBLY OF THE OVEN-BAKED PASTA WITH AUBERGINES
step 11
Boil a pot of salted water and cook the ziti al dente, drain, put them in the pot and toss with plenty of sauce.
step 12
Take an oven dish of about 30 cm in length, pour a ladle of fresh tomato sauce and adagiateci above a layer of fried eggplant.
step 13
Cover with a bit of coarsely chopped mozzarella, with a generous handful of Parmesan cheese, two leaves of basil and a ladle of gravy.
step 14
Pour over half of ziti, to create a layer of dough, and cover with parmesan cheese.
step 15
Make another layer of eggplant, mozzarella coarsely chopped, with a generous handful of Parmesan cheese, two leaves of basil and a ladle of gravy.
step 16
Pour the other half of dough, cover with sauce, parmesan and two basil leaves.
step 17
Place in preheated oven at 200 degrees for about 20 minutes, the time that it creates a crust over and it is ready!
