Baked Pasta with Eggplant and Mozzarella is a classic first course of the Italian Cuisine, that is prepared on Sunday or on holidays, especially in summer to take to the beach or for a picnic picnic .
With many fried eggplants, stringy mozzarella and tomato sauce is a vegetarian recipe, which never tires.
Follow our authentic recipe to prepare a perfect Baked Pasta with Eggplant!
If you love Eggplants, have to try also: Funghetto Fried Eggplants, Calabrian Stuffed Eggplants, Polpette di Melanzane.
To prepare the Baked Pasta With Eggplants you must first of all prepare a simple tomato sauce. In a large saucepan brown the garlic with the olive oil, then add the tomato sauce, salt and cook slowly over low heat for about 1 hour. Add the fresh basil.
In the meantime, wash the eggplants, cut them into cubes and fry them in hot olive oil.
When ready put the fried eggplants on paper towels. Let them cool and add them to the tomato sauce.
Cut the mozzarella into cubes (scamorza or provola is also fine).
Cook the pasta in abundant salted water. Drain the pasta al dente and season with the tomato and eggplant sauce. Add the mozzarella and a grated parmesan and stir over an unlit flame.
Pour the pasta into an oven pan. Sprinkle the surface with a grated Parmesan and bread crumbs.
Bake at 180C / 356F degrees for about 20-30 minutes. The last few minutes use the grill function until the crust has formed on the surface. Enjoy Baked Pasta!
Baked pasta with eggplants is excellent even if heated, the next day... and as is often said "Baked pasta is better if heated the day next day!"
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