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Pasta al forno con melanzane e provolone

17/11/2023

Baked pasta with eggplant and provolone is a rich and tasty dish, a Sicilian variant of the classic baked pasta which combines the intense flavor of eggplants with the stringy and bold taste of provolone. Let’s take a look at the ingredients and preparation.

Ingredients

  • 400 g of short pasta (penne or rigatoni)
  • 2 medium eggplants
  • 200 g of spicy provolone
  • 400 ml of tomato puree
  • 1 onion
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil
  • Grated Parmesan cheese
  • Oil for frying

Preparation

  1. Start by washing the eggplants and cutting them into cubes of about 1 cm on each side. Put them under salt for about 30 minutes to lose the bitterness. Afterward, rinse them and pat them dry with kitchen paper.

  2. Fry the eggplant cubes in plenty of oil until golden brown. Then let them drain on paper towels to remove excess oil.

  3. In a pan, sauté the chopped garlic and thinly sliced onion with a drizzle of extra virgin olive oil. Once golden, add the tomato puree and cook over medium heat for about 15-20 minutes. Season with salt and pepper to taste and add chopped fresh basil.

  4. Prepare the pasta by cooking it in salted water and drain it slightly al dente. Toss it with part of the prepared tomato sauce.

  5. Cut the provolone into cubes.

  6. In a baking dish, begin to assemble your dish by alternating layers of pasta with sauce, fried eggplants, provolone cubes, and a sprinkle of Parmesan. Continue until all ingredients are used up, making sure to finish with a generous amount of Parmesan and some pieces of provolone on the top.

  7. Bake the pasta with eggplant and provolone in a preheated oven at 180 °C (356 °F) for about 20-30 minutes, until the surface is nicely golden and gratinéed.

  8. Let rest a few minutes before serving.

Spicy provolone is a bold choice that adds character to the dish, but if you prefer a milder flavor, you can opt for sweet provolone or another stringy cheese like mozzarella.

Curiosity

Baked pasta with eggplant and provolone is one of the many variations on the theme of baked pasta found in Italy. In the Sicilian version, the rich taste of eggplant is often present, while provolone adds a distinctive touch that goes well with the sweetness of the tomato and the aroma of basil. It is an ideal dish for family Sundays or when you want a substantial and comforting one-course meal.

Pasta al forno con melanzane e provolone