Baked pasta with eggplants and zucchini is a tasty and creamy dish, perfect for a family dinner or a lunch with friends. This recipe is typical of Italian cuisine and is prepared with fresh and high-quality ingredients. The eggplants and zucchini are diced and then sautéed in a pan with olive oil and shallot. Subsequently, fresh tomato pulp and basil are added to create a tasty sauce. The penne rigate are cooked al dente, then mixed with the sauce and finally baked with buffalo mozzarella and Parmigiano Reggiano. The final result is a dish rich in flavors and colors, perfect to win over all palates.
Wash and slice the eggplants and zucchini, dry them well, and then fry them using peanut oil
During frying, frequently change the oil in the pan
In a large saucepan, sauté the shallot (thinly sliced) in a little olive oil and then add the tomatoes
Salt and simmer for 10 minutes, stirring occasionally
Add the fried vegetables to the tomato and let them flavor over low heat for a few minutes
Let the sauce cool slightly
Cook the pasta in plenty of boiling salted water until half-cooked, drain it, and cool it quickly in ice water
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
Beat the rest of the Parmigiano with the third egg and brush the surface of the pasta carefully with the mixture obtained
Finish cooking in a preheated oven (200 degrees) for 10 minutes
Let it cool slightly before serving
Pan
Pot
Grater
Cutting Board
Knife
Bowl
Spatula
Baking Dish
Italia
| Energy (kcal) | 139.15 |
| Carbohydrates (g) | 12.7 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 6.42 |
| of which Saturates (g) | 1.92 |
| Protein (g) | 7.86 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.08 |
