Baked Pasta with Eggplant

I am pleased to share the recipe for baked pasta with eggplant! It’s a delicious dish, perfect for a summer dinner, and can easily be customized to personal tastes. Here’s an Italian version you can prepare at home.

Ingredients

• 320g of short pasta (penne, rigatoni, etc.)
• 2 medium eggplants
• 400g of peeled tomatoes or tomato puree
• 1 clove of garlic
• Fresh basil
• 200g of mozzarella (fiordilatte is better)
• 100g of grated Parmesan cheese
• Extra virgin olive oil
• Salt
• Pepper (optional)

Preparation

1. Start by washing and drying the eggplants. Cut them into cubes and place them in a colander with a bit of salt for about 30 minutes to lose their bitterness.
2. Rinse the eggplant cubes under running water and dry them with paper towels.
3. Heat a dash of oil in a large pan and fry the eggplant cubes until they turn golden. Once ready, transfer them to paper towels to absorb the excess oil.
4. Meanwhile, prepare the sauce. In a saucepan, sauté the garlic in extra virgin olive oil, then add the peeled tomatoes and cook for about 15-20 minutes on medium-low heat. Add salt to taste and a few basil leaves.
5. Cook the pasta in plenty of salted water and drain it al dente.
6. In a large bowl, mix the pasta with the tomato sauce, fried eggplants, and diced mozzarella.
7. Pour everything into a baking dish, sprinkle with grated Parmesan and some torn basil leaves.
8. Bake at 200°C for about 20 minutes or until the surface is golden and crispy.
9. Let it rest for a few minutes before serving.

Curiosity

Eggplants are very versatile vegetables and go very well with pasta, especially in baked recipes where they combine with mozzarella to create that delicious stringy effect. Originally from the cuisine of Southern Italy, dishes like this have won over the palate of people all around the world, becoming a classic loved by many.