Cheese Pasta with Eggplants

Pasta and Pizza | European cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheese Pasta with Eggplants

Ingredients

Breadcrumbs - ¾ cup
Olive Oil - 2 fl oz
Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - 3 oz
Red Long Chili Peppers - 3 pieces
Crushed Tomatoes in Their Own Juice - 14.1 oz
Eggplants - 30 oz
Garlic - 6 cloves
Oregano - ¼ teaspoon
Water - 4 cups
Pasta shells - 12.3 oz
Chopped Sage Leaves - 3 tablespoons
Melted Cheese - 6 oz

Step by Step guide

Step 1

Preheat the oven to 374°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).