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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

vegetarian with gluten with eggs with lactose with nuts high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked pasta with eggplant

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.

Baked pasta with eggplant step 1

step 1

STEP 1 PREPARATION OF TOMATO SAUCE FRESH

Baked pasta with eggplant step 2

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.

Baked pasta with eggplant step 3

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.

Baked pasta with eggplant step 4

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.

Baked pasta with eggplant step 5

step 5

STEP 2 PREPARATION OF EGGPLANT To unottima baked pasta with eggplant you must fry!

Baked pasta with eggplant step 6

step 6

Take a tall pan and pour in the oil peanut, light the flame and let it warm up.

Baked pasta with eggplant step 7

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.

Baked pasta with eggplant step 8

step 8

Dip the eggplant in flour and then in beaten egg, then fry nellolio.

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Baked pasta with eggplant step 9

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.

Baked pasta with eggplant step 10

step 10

STEP 3 ASSEMBLY OF THE OVEN-BAKED PASTA WITH AUBERGINES

Baked pasta with eggplant step 11

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.

Baked pasta with eggplant step 12

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.

Baked pasta with eggplant step 13

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.

Baked pasta with eggplant step 14

step 14

Pour over half of ziti, to create a layer of dough, and cover with parmesan cheese.

Baked pasta with eggplant step 15

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.

Baked pasta with eggplant step 16

step 16

Pour the other half of dough, cover with sauce, parmesan and two basil leaves.

Baked pasta with eggplant step 17

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!

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