Timballo di mafaldine alle melanzane

Ingredienti

• 500 g mafaldine dei Campi
• 4 eggplants
• 800 g tomato pulp
• 1 onion
• 1 clove garlic
• 1 bunch basil
• 1 Tbsp butter
• Extra-virgin olive oil
• Salt
• Pepper
• Parmesan

Instructions

Chop the onion and garlic and sauté them over low heat in a large pan. When they are golden, add the tomato pulp and a few basil leaves along with some salt and pepper. Let this sauce cook at medium heat for about half an hour.
Wash the eggplants and slice them into ½ centimeter slices. Heat a good quantity of oil in a pan and lightly fry the eggplant for a few minutes on each side. Drain them and place them on paper towels to absorb the extra oil. Cut the mozzarella into thin slices.
Cook the mafaldine in a large amount of salted water until al dente and drain. Mix the pasta with three quarters of the tomato sauce. Butter a glass baking pan and layer it with the pasta, then the eggplant, the mozzarella, the parmesan, and the remaining basil leaves (ripped into pieces by hand), finishing off with the remaining tomato sauce. Sprinkle with more parmesan and bake in the oven at 200°C for 20-25 minutes. Let the dish sit for 10 minutes before serving

 

Difficulty Level: medium Appreciation: Time for preparation: 45 minutes Cooking time 25 min. Share: 4 persons