Cheese Pasta with Eggplants
Pasta and Pizza • European
Description
Cheese Pasta with Eggplants
Ingredients
- Breadcrumbs ¾ cup
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 5 oz
- Red Long Chili Peppers 3 pieces
- Crushed Tomatoes in Their Own Juice 15 oz
- Eggplants 30 oz
- Garlic 6 cloves
- Oregano ¼ teaspoon
- Water 4 cups
- Pasta shells 10 oz
- Chopped Sage Leaves 3 tablespoons
- Melted Cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Mix the breadcrumbs with a tablespoon of olive oil, season with salt and pepper. Spread evenly in a baking dish and place in the oven for 5-10 minutes until golden brown. Let cool slightly and then sprinkle with ½ cup of Parmesan.
Step 2
Meanwhile, blend the tomatoes and roasted red peppers in a blender until finely chopped. Line a plate with 2 layers of paper towels and, after coating the eggplant with salt (1 teaspoon), place it on the plate and microwave for 10 minutes to dry.
Step 3
Cool the eggplants completely and mix with olive oil (1 tablespoon). Heat another tablespoon of olive oil in a deep skillet (suitable for oven use) and sauté the eggplants for about 10 minutes, stirring occasionally. Transfer them to a bowl. In the same skillet, pour in another tablespoon of oil and sauté the chopped garlic, red pepper flakes, and oregano.
Step 4
Add the tomato-pepper puree and a teaspoon of salt. Increase the heat to medium. Pour in 3.5 cups of water and add the fusilli. Cover with a lid and cook for 15-18 minutes until the pasta is done. If the sauce becomes too thick, add the remaining half cup of water.
Step 5
Stir in the remaining Parmesan (1 cup) and diced eggplants, season with salt and pepper. Mix well, top with mozzarella, sprinkle with breadcrumbs, and return to the oven. Bake until the cheese melts and the dish turns golden brown (5-10 minutes).
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