Baked pasta with aubergines and bechamel
first courses from Italy - Puglia
Eggplant Rolls With Tagliolini
Eggplant Rolls With Tagliolini
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
If you are looking for a dish that will amaze your guests, eggplant rolls with noodles can be perfect for your menu!
preparation
step 1
Wash the aubergines and, after removing the two ends of the aubergines, cut them lengthwise into slices about half a centimeter thick.
step 2
When the cast iron plate (or non-stick pan) is hot enough, lay the aubergine slices, taking care not to overlap and turning them when the part in contact with the pan is golden.
step 3
When the slices are cooked, place them in a dish or container, alternating them with a layer consisting of a pinch of salt, a drizzle of olive oil, a little vinegar, chopped garlic and pieces of mint leaves.
step 4
Proceed in this way until the eggplant slices are exhausted.
step 5
Meanwhile, in a pan, sauté a clove of garlic with a little oil.
step 6
Add the peeled tomatoes and continue cooking the sauce.
step 7
When half cooked, add salt and pepper.
step 8
When the sauce has reached the right consistency, remove the garlic and add a few fresh basil leaves.
step 9
Mix well, then turn off the heat.
step 10
Boil the pasta in abundant salted water, drain it al dente and season with three quarters of tomato sauce.
step 11
Now start composing the aubergine and pasta rolls: lay on each slice of aubergine, a little bit of tagliolini with tomato sauce. Roll up, forming a roll. Arrange the eggplant and pasta rolls gradually in an oven dish.
step 12
When you have finished, cover them with the remaining tomato sauce, the diced mozzarella and sprinkle the surface with the grated Parmesan cheese.
step 13
Bake in a hot oven at 200 ° until the mozzarella is melted.
step 14
Serve the aubergine rolls with noodles, immediately hot, or enjoy them later. They will be excellent even lukewarm!