Baked Pasta with Eggplants and Zucchini

Preparation

1. STEP 1 OF 11

   Wash and slice the eggplants and zucchini, dry them well, and then fry them using peanut oil

2. STEP 2 OF 11

   During frying, frequently change the oil in the pan

3. STEP 3 OF 11

   In a large saucepan, sauté the shallot (thinly sliced) in a little olive oil and then add the tomatoes

4. STEP 4 OF 11

   Salt and simmer for 10 minutes, stirring occasionally

5. STEP 5 OF 11

   Add the fried vegetables to the tomato and let them flavor over low heat for a few minutes

6. STEP 6 OF 11

   Let the sauce cool slightly

7. STEP 7 OF 11

   Cook the pasta in plenty of boiling salted water until halfway cooked, drain and cool it quickly in ice water

8. STEP 8 OF 11

   Mix it with the sauce along with half of the Parmigiano, the basil, and 2 of the eggs (well beaten with a pinch of salt) in a baking dish, place half of the pasta, arrange a layer of sliced mozzarella on top, and then cover with the remaining pasta

9. STEP 9 OF 11

   Beat the rest of the Parmigiano with the third egg and with the obtained mixture, carefully brush the surface of the pasta

10. STEP 10 OF 11

    Finish cooking in a preheated oven (200 degrees) for 10 minutes

11. STEP 11 OF 11

    Let it cool slightly before serving

Suggestions

• Pan

• Pot

• Grater

• Cutting Board

• Knife

• Bowl

• Spatula

• Baking Dish

General Information

Analysis

Macronutrients (100 gr)