Baked Pasta with Eggplant

Here is a recipe for Baked Pasta with Eggplant:

Ingredients

• Short pasta (such as penne or rigatoni): 400 g
• Eggplants: 2-3 medium
• Tomato passata: 500 ml
• Onion: 1, finely chopped
• Garlic: 2 cloves, minced
• Mozzarella: 200 g, cubed
• Parmesan cheese, grated: 100 g
• Fresh basil: to taste
• Extra virgin olive oil: to taste
• Frying oil: to taste
• Salt and pepper: to taste

Preparation

1. Prepare the Eggplants: Cut the eggplants into slices or cubes, sprinkle them with salt and let them rest in a colander for about 30 minutes to remove the bitterness. Rinse and pat dry.

2. Fry the Eggplants: Heat plenty of oil in a frying pan and fry the eggplants until they are golden. Drain them on paper towels to remove excess oil.

3. Prepare the Sauce: In a large pan, fry the onion and garlic in olive oil. Add the tomato passata, salt and pepper. Cook over medium heat for 15-20 minutes. Add chopped fresh basil towards the end of the cooking time.

4. Cook the Pasta: Cook the pasta in plenty of salted water until it is almost al dente. Drain and cool under cold water to stop the cooking.

5. Assemble the Dish: In a baking dish, layer pasta, then sauce, fried eggplants, mozzarella, and Parmesan. Repeat layers until all ingredients are used up, finishing with Parmesan and some pieces of mozzarella.

6. Bake: Bake in a preheated oven at 180°C for about 20-30 minutes, until the cheese is melted and a golden crust forms on the surface.

7. Serve: Let the baked pasta sit for a few minutes before serving.

Tips

• Vegetarian Variation: You can add other vegetables such as bell peppers or zucchini.
• With Meat: For a richer version, add layers of sautéed ground meat.
• Resting: Allowing the baked pasta to rest before cutting helps to maintain its structure.

Baked Pasta with Eggplant is a rich and tasty dish, ideal for a family lunch or dinner with friends. Enjoy your meal!