Pasta alla parmigiana
Instructions
Peel the aubergines, cut into slices, season with salt and leave for about an hour to make water.
FRY in hot oil.
Prepare the sauce with olive oil, garlic, tomato and basil.
Cook pasta al dente, dress, arrange one layer in a baking dish greased with oil, cover with a layer of Eggplant with slices of cheese and sprinkle with Parmesan cheese; Repeat until you run out of ingredients.
End with eggplant, sauce and cheese.
To Browning in the oven.
Ingredients and dosing for 4 persons
- 300 g of media type pasta rigatoni
- 4 eggplant
- Tomato
- Parmigiano
- Olive oil
- Garlic
- 250 g of mozzarella
- Salt