Baked pasta with eggplant and zucchini
Instructions
Wash and slice eggplants and Zucchini, dry well and then friggile using peanut oil.
During frying often changes the oil in the skillet.
In a saucepan capable do wither the shallots (sliced thinly) in a little olive oil and then add the tomatoes.
Sala, and then simmer for 10 minutes, stirring occasionally.
Join the fried vegetables in tomato sauce and let it season over low heat for a few minutes.
Let the sauce cool.
Cook the pasta in plenty of boiling salted water until half-cooked, scolala and freddala quickly in water and ice.
Set it up with sauce with half the Parmesan, Basil and 2 eggs (well beaten with a pinch of salt) into a baking pan put half of the dough, arrange on top of a layer of mozzarella into slices and then cover with the remaining dough.
Whip the rest of the Parmesan cheese along with the third egg and, with the mixture, lightly brushed the surface of the dough.
Finish cooking in the oven is already hot (200 degrees) for 10 minutes.
Let cool before serving.
Ingredients and dosing for 4 persons
- 500 g of eggplant
- 500 G = = Zucchini
- 800 g of fresh tomatoes (or canned tomato pulp)
- 1 sprig of basil
- 1 shallot
- 500 g of short pasta like fusilli bucati
- 600 g of mozzarella di bufala
- 3 eggs
- 150 g of parmigiano-reggiano
- Olive oil extra virgin
- Salt