Light eggplants parmigiana
by
1 recipe
Pennette alla Sorrentina
ingredients
servings
5
Aubergine
1 unit
Canned tomato sauce, without salt
450 fl oz
Mozzarella cheese
1 unit
Extra virgin olive oil
30 oz
Basil
5 leafs
Penne rigate, pasta
450 oz
Pancetta
200 oz
first courses from Italy
Pennette alla Sorrentina
Pennette alla Sorrentina
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Classic Empty fridge when too many vegetables advance me
preparation
step 1
Fill a saucepan full of water and bring it to a boil. In the meantime, mince some leek, (or onion / shallot as you like) and fry it with EVO oil. When it is golden add the whole tomato puree and let it go on a moderate heat.
step 2
Add the aubergines that we will have previously cut into equal strips and then into cubes. (My secret is to stretch with vegetable stock)
step 3
Throw in the pennette in the 10 minutes you leave in the cooking sauce. Meanwhile, taste salt and add basil to taste
step 4
Drain the pasta while still holding some cooking water and throw it all in your eggplant sauce and sauté (or stir) on high heat.
step 5
The water of the pasta will make your dish even more creamy. Once dried decorated with fresh mozzarella and served
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