Born to promote the authentic Italian food. With Love ❤️

Stuffed eggplants with pasta, tomato and mozzarella cheese

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
25 minutes
INGREDIENTS PER 4 PEOPLE

small shaped pasta, 10,6 oz
aubergines, 3
onion, 1
tomato sauce, 10,6 oz
mozzarella, 8,8 oz
parmigiano cheese
olive oil
salt and pepper
basil leaves

PROCEDURE

Wash the aubergines and cult them in half length ways and using a small knife make some deep cuts in the pulp. Add the salt and pepper, sprinkle with olive oil and cook them in a hot oven at 200° C for about 20 mins until soft.Let the aubergines cool down then remove the pulp with a tsp making sure you don’t pierce the outer shell. Chop the onion finely and stir fry it in a pan with 2 tablespoon of olive oil. Add the cooked aubergine’s flesh, the tomato sauce and a handful of chopped basil leaves. Add the salt and pepper. Cook the pasta in salty water for 2 minutes less than it states on the packet. Drain it and add the aubergine’s sauce to the pasta and stir well. Slice the mozzarella and add 3/4 of it to the pan with 2 tablespoon of olive oil. Fill the aubergines with the mixture. Add the remaining mozzarella on top and drizzle with plenty of grated Parmigiano Reggiano.Put it in the oven under the grill mode and cook at 190°C for about 10 mins. Garnish with basil leaves. You can sprinkle some more olive oil before serving if you wish.

Facebook
Instagram