Baked Pasta with Eggplants

Name: Baked Pasta with Eggplants
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Pennoni rigati pasta 11.3 oz; Eggplant 0.9 lb; Tomato purée 1 ¼ cup; Mozzarella cheese 1 ¾ cup; Garlic 3 cloves; Grana Padano PDO cheese to be grated 8 tbsp; Basil 5 leaves; Fine salt to taste; Extra virgin olive oil to taste

527

Calories per serving

Vegetarian

Energy Kcal 527
Carbohydrates g 72
of which sugars g 8
Protein g 23.6
Fats g 16.1
of which saturated fat g 8
Fiber g 5.9
Cholesterol mg 34
Sodium mg 694

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone
Cost: Low

PRESENTATION

How many ways are there to make baked pasta? But if you're looking for a perfect one for summer, baked pasta with eggplants is just what you need! A main course delicious in all seasons, but even better during this time when the eggplants are so sweet! The baked pasta with eggplants is great both hot and at room temperature... you can enjoy it at home or on the beach to celebrate Ferragosto with taste and simplicity! Making it is really easy: just sauté the eggplants in a pan with a little oil, without frying them, prepare a quick basil sauce, add cubes of mozzarella, and bake it all for a crispy crust! We chose pennoni, which will absorb the sauce very well, but you can vary using your preferred pasta shape!

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INGREDIENTS: Pennoni rigati pasta 11.3 oz (320 g); Eggplant 0.9 lb (400 g); Tomato purée 1 ¼ cup (300 g); Mozzarella cheese 1 ¾ cup (200 g); Garlic 3 cloves; Grana Padano PDO cheese 8 tbsp (40 g) - to be grated; Basil 5 leaves; Fine salt to taste; Extra virgin olive oil to taste

Preparation

How to prepare Baked Pasta with Eggplants

To prepare the baked pasta with eggplants, cut the eggplants into cubes about 1/2 inch 1. In a pan, pour a dash of oil and 2 cloves of garlic 2. Let it heat for a few moments, then add the eggplants 3.

Cook on high heat for 8-10 minutes until they are soft and well-browned. Remove the garlic 4 and set them aside. Now, prepare the sauce: pour a drizzle of oil into a pot, add a clove of garlic 5, and let it brown over moderate heat. Now pour in the tomato puree 6 and season with salt.

Add the basil leaves 7 and let it cook on low heat for about 15 minutes, then remove the garlic 8. Meanwhile, cook the pasta in boiling salted water for the time indicated on the package. Cut the mozzarella into cubes of about 1/2 inch 9.

Drain the pasta al dente and transfer it directly to the pot with the tomato sauce 10 and mix. Add the eggplants, reserving some for the topping 11 and also add the mozzarella, keeping aside about 1.7 oz 12. Mix everything well.

Pour the pasta into a baking dish 13, cover with the remaining mozzarella 14 and the grated Grana Padano PDO cheese 15.

Also add the eggplants 16, spreading them over the entire surface 17. Bake in a preheated oven at 464°F, with grill mode, for 10 minutes on the top rack 17. Take it out when well gratinated and serve it hot or warm 18.