Baked pasta with eggplant 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, high-quality ingredients. The eggplant and zucchini are diced and then sautéed in a pan with olive oil and shallot. Next, fresh tomato pulp and basil are added to create a tasty sauce. The penne rigate are boiled al dente, then mixed with the sauce and finally baked in the oven with buffalo mozzarella and Parmigiano Reggiano. The final result is a dish rich in flavors and colors, perfect for satisfying all palates.
Wash and slice eggplant and zucchini, dry them well and then fry them using peanut oil.
During frying, change the oil in the pan often.
In a large saucepan, sauté the shallot (thinly sliced) in a little olive oil and then add the tomatoes.
Season with 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 halfway done, drain it and cool it quickly in ice water.
Combine it with the sauce along with half of the cheese and 2 of the eggs (well beaten together with a pinch of salt) in a baking dish, place half of the pasta on top, arrange a layer of sliced mozzarella and then cover with the remaining pasta.
Beat the rest of the cheese with the third egg and with the obtained mixture, brush the surface of the pasta carefully.
Finish baking in a preheated oven (200 degrees) for 10 minutes.
Let it cool slightly before serving.
Frying Pan
Pot
Grater
Chopping Board
Knife
Bowl
Spatula
Baking Dish
Italy
| 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 |
