Baked pasta with roasted eggplants

By GialloZafferano · 75 min

Ingredients

Instructions

1. Cut the eggplants into roughly 1/2-inch cubes. Heat a splash of oil with 2 garlic cloves in a pan for a few moments, then add the eggplant.
2. Cook over high heat 8-10 minutes until soft and well browned. Remove the garlic and set the eggplant aside.
3. For the sauce, heat a drizzle of oil in a pot with 1 garlic clove over moderate heat until browned. Add the tomato purée and season with salt.
4. Add the basil leaves and simmer on low heat about 15 minutes, then remove the garlic.
5. Meanwhile, boil the pasta in salted water for the time on the package. Cut the mozzarella into roughly 1/2-inch cubes.
6. Drain the pasta al dente and tip it straight into the tomato sauce, then mix. Add the eggplant (keeping some for the topping) and the mozzarella (keeping about 1.7 oz aside), and mix well.
7. Pour the pasta into a baking dish, top with the remaining mozzarella and the grated Grana Padano.
8. Add the reserved eggplant, spreading it over the whole surface.
9. Bake in a preheated oven at 464°F with grill mode for 10 minutes on the top rack, until well gratinated. Serve hot or warm.

Summarized from GialloZafferano's video. Watch it for the details.

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