Tomato and eggplant skewer
first courses from Italy - Calabria
Baked pasta covered with eggplant
Baked pasta covered with eggplant
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A tasty recipe to make a different and very very tasty baked pasta!
preparation
step 1
Cut the aubergines lengthwise with a thickness of 0.5 cm and place them in a colander with coarse salt for at least an hour so as to lose their bitter taste. Meanwhile, sauté the onion in a pan and then add the puree and salt
step 2
Cut the caciocavallo into very small cubes, crumble the fresh sausage and put everything aside. After the time necessary, rinse the aubergines under running water, taking care to dab them with a clean cloth.
step 3
Fry the aubergines in plenty of hot sunflower oil and then place the aubergines on absorbent kitchen paper so as to absorb the excess oil. Bring a pot of boiling salted water to a boil and lower the half sleeves
step 4
Drain the half sleeves very al dente, add them to the pan with the sauce and mix well, turn off the heat and add half of the sausage and caciocavallo previously cut. Take a baking sheet and place a layer of eggplant on the bottom
step 5
Arrange slices of aubergines vertically even at the edges of the pan. Then add half of the parmesan flavored pasta, the rest of the sausage and caciocavallo and again the pasta and parmesan. Fold the aubergine slices on the edges on the dough
step 6
And make another layer of eggplant. Bake in a preheated oven at 200 degrees for 30-35 minutes and enjoy!