Baked pasta with eggplant, a tasty recipe that allows you to use up leftovers.

BAKED PASTA WITH AUBERGINES RECIPE –

Baked pasta with eggplant It's a perfect recipe for not wasting leftover food that sometimes sits in the refrigerator. Depending on the ingredients used, it can be served as a first course or as a side dish. single dish.

In particular, in this recipe we recycle grilled aubergines, a few spoons of tomato sauce tomato leftovers, a mozzarella close to its expiration date and a few spoonfuls of pecorino It has been in the package for a few days.

ALSO READ: Eggplant Parmigiana: A Recipe for Bringing Flavor and Tradition to the Table

OVEN-BAKED PASTA WITH AUBERGINES AND MOZZARELLA RECIPE –

The procedure for preparing the pasta Baked eggplant is very simple and doesn't take much time: the eggplant is seasoned with a little red salt and extra virgin olive oil. Then the tomato sauce enriched with parsley leaves is added. basil Coarsely chopped, which will add aroma and flavor to the dish. Let them soak and rehydrate for about ten minutes. Then proceed with the recipe. Sprinkle the pecorino cheese on top to create a lovely, crispy crust while baking.

As for the choice of pasta, feel free to use a short format of your choiceYou can also mix 2 or 3 different sizes, perhaps left in the packages in quantities too small to be used: this is a perfect way to use them and not waste them.

La mozzarella cheese The best type is the fiordilatte that melts but doesn't dissolve and gives softness to the preparation.

SUMMER RECIPE IDEAS: Eggplant recipes: all the tastiest dishes to bring to the table.

BAKED PASTA WITH AUBERGINES RECIPE –

Baked pasta with aubergines will amaze you with how easy and quick it is to prepare and its absolutely exquisite flavour. Let's see together, step by step, also with the help of photos, how to prepare it:

Ingredients

• 400 g of short pasta
• 250g grilled aubergines
• 200 g of fiordilatte mozzarella
• 4 tablespoons of tomato sauce
• 1 handful of basil leaves
• 4 tablespoon of grated pecorino
• Red salt to taste
• 2 tablespoons of extra virgin olive oil

Preparation

- Cut the grilled aubergines into strips and place them in a baking dish.

- Season with red salt and extra virgin olive oil. Add the tomato sauce and roughly chopped basil leaves. Mix well.

- Add half of the mozzarella, cut into sticks. Finally, let it rest for about ten minutes.

- Meanwhile, bring a large pot of water to a boil. Once it boils, add salt and cook the pasta until al dente. Transfer the pasta, still boiling, to the baking dish.

- Mix well and spread the other half of the sliced ​​mozzarella over it.

- Sprinkle generously with the pecorino cheese grated and cook in a preheated oven at 180 degrees.

- Leave to cook for 30 minutes and then remove from the oven.

- Divide the mixture into individual plates and serve the baked pasta with aubergines immediately.

Buon appetito!

TO KNOW MORE: Eggplant and Ricotta Lasagna: A Healthy and Delicious Recipe