Baked pasta with sausage
356 recipes
Baked pasta with aubergines and bechamel
ingredients
servings
4
Semolina pasta
500 grams
Aubergine
2 unit
Extra virgin olive oil
to taste
Onions
1 unit
UHT bechamel sauce
100 grams
Canned tomato sauce, with salt
1 liter
Mozzarella cheese
150 grams
Salt
to taste
Pepper
to taste
Basil
6 leafs
Grated Parmesan cheese
1 spoon
first courses from Italy - Puglia
Baked pasta with aubergines and bechamel
Baked pasta with aubergines and bechamel
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Among the first tasty dishes today I present the recipe for baked pasta with aubergines and béchamel, a real tasty pie !!!
preparation
step 1
To prepare the baked pasta with aubergines you must first of all prepare a simple tomato sauce.
step 2
In a large saucepan fry finely chopped onion, then add the tomato sauce.
step 3
Add salt and pepper and cook slowly for about an hour until the desired consistency is reached. Add the fresh basil.
step 4
Meanwhile, wash and dry the aubergines; cut into slices about half a centimeter thick, towards the length.
step 5
Flour the slices of aubergine and in a pan, with plenty of hot oil, fry them; when they are golden, take them with a plier or a skimmer and let them dry on sheets of paper towels, to make them lose excess oil.
step 6
Cook the pasta in plenty of salted water. Meanwhile the pasta cooks take the mozzarella and cut it into small pieces.
step 7
Drain the pasta al dente.
step 8
Pour a thin layer of sauce on the bottom of a baking dish, continue with a layer of dough, fried aubergines, mozzarella, a layer of sauce and so on until it continues until the ingredients are used up.
step 9
Finish with a layer of sauce, a sprinkling of grated Parmesan cheese, pepper and béchamel sauce,
step 10
Bake the baked pasta with the aubergines and béchamel sauce in a preheated oven, at 200 ° for 35-40 minutes, until a golden crust is formed.
