Baked pasta with aubergines

There are many ways to prepare baked pasta, but baked pasta with aubergines is undoubted, one of the most popular and appreciated recipes of Italian cuisine; a first course extraordinarily good! Baked pasta with eggplants can be made in many ways, with fried aubergines or in a pan, with mozzarella or scamorza cheese, with tomato sauce or fresh tomatoes, but the variant ofSale&Pepe has something more: it is an easy recipe to prepare! It is done. A mix of Mediterranean flavors and aromas that make baked pasta with Sale&pepe aubergines tasty, but light and, with its crust on the surface, is really irresistible! Baked pasta with aubergines is a dish to be prepared all year round. In summer, when aubergines are in season, or winter when you want those scents and flavors that remind you of the summer.

​ It is a classic first course that is prepared on Sundays or holidays when you.

It is a vegetarian recipe, that you never get tired of and, generally, everyone likes, young and old. If you prefer, baked pasta with aubergines from Sale&pepe you can prepare it well in advance and leave it to rest in the oven or wrap it in aluminum foil or in a cloth to bring it hot at a friends house or on a trip.

So, do you fancy baked pasta with eggplant? Try this Sale&Pepe recipe, you will love it at the first. Taste and amaze your guests with traditional Italian cuisine!

Wash and cut 3 small eggplants into 1/2 cm thick slices, sprinkle with coarse salt, and put them to drain pasta with a weight above for 30 minutes, to remove the vegetation water and a little bitter taste of this vegetable. Then wash the slices under running water, and pat dry.

Heat a non-stick frying pan with 3 tablespoons of extra virgin olive oil and 1 pinch of salt, and brown the eggplant. Peel and finely slice 1 onion, sauté in the pan, add the tomato sauce, 1 sprig of basil, and 1 pinch of salt. Let it cook for 5 minutes.

​Cook the zite, or the short pasta format you prefer, in a pot with plenty of salted water for the time indicated on the package, leaving it a little al dente. Drain the pasta and season with half of the sauce.

Cut the smoked scamorza cheese into thin slices. Pour 2-3 tablespoons of the sauce into an oven dish, then lay a layer of pasta, a few tablespoons of sauce, some slices of scamorza, and sprinkle with a pinch of grated Parmigiano cheese. Complete the layers until all the ingredients are used up. Bake in preheated oven at 200 º C for 30 minutes. Bake, wait for 1-2 minutes for the flavors to settle, and serve your pasta in the oven with hot and streaky aubergines.