Baked anelletti pasta with eggplant
INGREDIENTS
(serves 4)
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11 + 1/4 oz of Sicilian anelletti pasta (320 g)
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14 oz of eggplant (600 g)
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1 + 3/4 cups of tomato purée (400 g)
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7 oz of caciocavallo cheese (200 g)
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1 garlic clove
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2 tbsp of extra virgin olive oil (20 g)
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1 + 1/2 oz of grated Grana Padano cheese (40 g)
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1 + 1/2 oz of breadcrumbs (30 g)
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5 basil leaves
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Salt and black pepper to taste
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Vegetable oil for frying
INSTRUCTIONS
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In a large non-stick pan, heat the olive oil over medium heat. Add the peeled garlic clove and sauté until golden. Remove the garlic.
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Pour in the tomato purée, season with salt and pepper, and add the torn basil leaves. Cook over low heat for about 25–30 minutes, stirring occasionally.
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While the sauce simmers, wash and dice the eggplant into 1/2-inch cubes.
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In a deep pan, heat the vegetable oil to 350°F (180°C). Fry the eggplant cubes until golden brown. Drain on paper towels to remove excess oil.
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Cook the anelletti pasta in a large pot of salted boiling water until al dente. Drain and transfer to the pan with the tomato sauce. Mix well over low heat for about 2 minutes.
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Remove from heat and add the fried eggplant and diced caciocavallo cheese. Stir to combine.
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Grease a 10-inch (26 cm) round baking dish with olive oil and sprinkle the breadcrumbs evenly over the bottom and sides.
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Pour the pasta mixture into the prepared dish, leveling the surface.
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Sprinkle the grated Grana Padano cheese on top.
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Bake in a preheated static oven at 445°F (230°C) for 5 minutes, until a light crust forms on the surface.
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Remove from the oven and let it rest for a few minutes before serving.
