So many times I talked about my mother-in-law Magdi, this recipe is hers,
a pasta with eggplant brush up in the oven, with the creaminess of provolone and fresh parmesan cheese.
The eggplants were fried in the original recipe, I
I grilled to make it slightly, but only slightly light.
Recommended wine: Colli Piacentini Gutturnio.

And now … LIGHT THE FIRES!

INGREDIENTS:

-380g Short pasta (rigatoni are perfect)

-Two Eggplant purple

- Tomato sauce

- 100g of grated parmesan cheese

- 100g fresh grated provolone

-Oil Evo qb

-Salt

-1 Clove of garlic

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a frying pan with a little olive oil, put a clove of garlic
soon as it is lightly browned, you can add the tomato,
cook until the sauce is cooked,
At this point add salt and add a whole leaf of basil.
Fry the eggplant , cook the pasta toss with the tomato sauce.
In a baking dish spread a thin layer of tomato sauce, then place a layer of pasta, eggplant,
the big provolone cheese and parmesan, a spoonful of sauce, another layer of pasta, eggplant, cheese and tomato.
Bake at 180 ° for about 15 minutes, until it will form a light crust.

!

Et voila … pasta with eggplant Magdi!