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Pasta and eggplant pie

Ingredients: garlic, salt, peeled tomatoes 800 g, eggplant 750 g, basil, Abbasciano Smoked Provola 200 g, Parmigiano Reggiano 60 g, Penne pasta 350 g.

How to make it: Blend the peeled tomatoes, obtaining a fresh sauce. Heat it on the stove with a pinch of salt, a couple of leaves of basil and two cloves of garlic. Cut two eggplants in big pieces, fry them and add them to the cooking sauce, and cook it without letting it get it too thick. Boil the water for the pasta and in the meanwhile cut the left eggplants in not too thin slices and fry them in boiling oil. In a pan with not too low brims put wax paper, cover it with the fried eggplant slices and let them tip from the brims. Cook the Penne al dente, put them into a bowl and, after taking off the garlic and the basil, dress the, with the tomato sauce, adding diced smoked scamorza and shredded Parmigiano. Fill the pan covered with the eggplant with the pasta. Fold the eggplant slices that tip off the pan on top of the pasta and cover it with the left eggplant slices. Put the pan into a pre-heated oven (180/200°C) for about 20 minutes. After letting it cool down for 10 minutes, put it on a platter and decorate with some leaves of basil.

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