Eggplant Conchiglioni (Large Shells)
Instructions
Clean and peel the aubergines, cut into thin slices lengthwise and put them to drain with a little salt.
Meanwhile prepare the sauce: Peel and mince odors with the Crescent.
Saute the mixture and add the peeled tomatoes in pieces or (as you like) add salt and cook until the sauce has reduced.
FRY eggplant in hot oil and place them on paper towels to dry.
Cut the cheese into strips and place each piece on an Eggplant previously spread with anchovy paste.
Formed of spring rolls.
Boil the pasta in the boiling water and cook them al dente.
Let it dry on a cloth of linen, filled every conchiglione with a rolled eggplant, place the dough in a baking dish, sprinkle with the sauce, sprinkle Parmesan and infornatela at 180 degrees for 15 minutes (3 minutes on grill).
Ingredients and dosing for 6 persons
- 500 g of type pasta conchiglioni (large shells)
- 4 long eggplant
- 300 g of nosh13ae cheese
- Olive oil
- Anchovy paste
- 1 box of peeled tomatoes
- Carrot
- Celery
- Onion
- Grated parmesan cheese