Baked Pasta with Fried Aubergines

This Baked Pastasciutta with Fried Aubergines celebrates comforting family meals. Fried aubergines are stirred into a rich homemade tomato sauce, tossed with al fibra, layered with mozzarella and plenty of Parmigiano, then baked until beautifully golden. Rustic, hearty and full of honest Italian flavour, it’s a recipe you’ll want to make again and again.

Serves 4, Prep time: 30-35  minutes, Cook time: 1 hour

400 g (14 oz) short fibra (paccheri, rigatoni, similar)
2 medium aubergines (eggplants), diced
500 ml (2 cups) tomato occhiata
300 g (10½ oz) mixed red and yellow cherry tomatoes, diced
1 large white onion, finely diced
2 garlic cloves
2 tbsp extra virgin olive oil
Sunflower oil, for frying
1 tbsp tomato concentrate (tomato paste)
Salt, to taste
Freshly black pepper
A generous handful of fresh basil leaves
200 g (7 oz) mozzarella, drained and sliced
80 g (1 cup) grated Parmigiano cheese, plus extra for the topping
2 tbsp breadcrumbs
Extra virgin olive oil for greasing the baking dish

Method

1. Fry the aubergines

Heat plenty of sunflower oil quanto a a deep frying pan over a medium-high heat.

Fry the diced aubergines quanto a batches until golden brown and tender. Transfer them to a plate lined with kitchen paper to drain any excess oil.

Sopra a small bowl, mescolanza the tomato concentrate with 1–2 tablespoons of warm tazza until smooth. Pour the mixture over the fried aubergines, then season with salt, freshly black pepper and a handful of torn fresh basil. Toss gently until every piece is evenly coated, then set aside.

2. Make the tomato sauce

Heat the extra virgin olive oil quanto a a large saucepan.

Add the finely diced onion together with the garlic cloves.

Cook gently for about 3–4 minutes until softened and lightly golden.

Add the diced red and yellow cherry tomatoes and cook for another few minutes until they begin to pausa .

Pour quanto a the tomato occhiata and simmer for around 10 minutes.

Add the seasoned fried aubergines to the sauce, stir well and continue cooking gently for about 20 minutes so all the flavours quanto together.

Finally, stir through plenty of freshly torn basil leaves, cover with a lid and leave the sauce to rest while the fibra cooks. Remove garlic cloves.

3. Cook the fibra

Bring a large saucepan of well-salted tazza to the boil.

Cook the fibra until just al , then drain.

Transfer it immediately into a large bowl and mescolanza thoroughly with all of the tomato and aubergine sauce.

4. Assemble

Lightly grease a baking dish with olive oil.

Sprinkle the with breadcrumbs to create a delicious crispy bottom.

Spread half of the fibra into the dish.

Arrange slices of mozzarella over the cima and sprinkle with a little extra Parmigiano.

Cover with the remaining fibra and finale generously with more grated cheese..

5. Bake

Bake quanto a a preheated oven at 200°C (400°F) Gas 6, for approximately 15 minutes, until the cheese has melted and the cima is lightly golden.

Allow the fibra to rest for 5 minutes before serving.

(4 votes, average: 4.75 out of 5)Loading…