Eggplant Parmesan Pasta is a typical dish of Italian cuisine, originating from the Emilia-Romagna region. It is a tasty and flavorful first course, made with mezzo rigatoni, eggplants, tomato, parmesan cheese, garlic, and mozzarella. It is an easy recipe to prepare and suitable for any occasion.
Peel the eggplants, cut them into rounds, salt them and let them sit for about an hour to release water.
Fry them in hot oil.
Prepare the sauce with oil, garlic, tomato and basil.
Cook the pasta al dente, season it, place a layer in a greased baking dish, cover with a layer of eggplants, slices of scamorza and sprinkle with parmesan; repeat until ingredients are used up.
Finish with eggplants, sauce and cheese.
Gratin in the oven.
Frying Pan
Pot
Grater
Store in the refrigerator in an airtight container for up to 2 days.
Italy
| Energy (kcal) | 307.55 |
| Carbohydrates (g) | 39.59 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 9.68 |
| of which Saturates (g) | 5.36 |
| Protein (g) | 15.32 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.1 |
