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Pasta con Melanzane alla Parmigiana #pastaconmelanzaneallaparmigiana #desayunopocosaludable #desayunorico #championsbreakfast #desayunocalorico #hambre #muchahambre #quericaesta #breakfast #italianbreakfast #nomelopuedocreer #noway #perfectlife #perfectbreakfast #desayunoalternativo #desayunoitaliano #nadadecalorias #dedayunoequilibrado #pastaacolazione #colazioneallitaliana #colazioneitaliana #alternativebreakfast #befree #pastaeaters #professionaleater #pastalover Pasta con Melanzane alla Parmigiana: A Step-by-Step Recipe Guide

Pasta con Melanzane alla Parmigiana

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot
  • Baking dish
  • Skillet
  • Knife
  • Cutting board
  • Slotted spoon

Ingredients
  

  • Ingredients
  • For the Pasta and Eggplant:
  • 300 g 10 oz pasta (preferably rigatoni or penne)
  • 2 medium eggplants diced
  • Salt for seasoning
  • Olive oil for frying
  • For the Sauce:
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 400 g 14 oz canned crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar to balance acidity
  • Salt and pepper to taste
  • For Assembly:
  • 250 g 9 oz mozzarella cheese, sliced
  • 100 g 3.5 oz grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions
 

  • Method
  • Step 1: Prepare the Eggplant
  • Salt the Eggplant: Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for about 30 minutes. This process draws out excess moisture and bitterness.
  • Rinse and Dry: After 30 minutes, rinse the eggplant under cold water and pat it dry with paper towels.
  • Step 2: Cook the Pasta
  • Boil Water: In a large pot, bring salted water to a boil.
  • Cook the Pasta: Add the pasta and cook until al dente, according to package instructions (about 8-10 minutes). Drain and set aside.
  • Step 3: Make the Sauce
  • Sauté Onions and Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
  • Add Tomatoes and Seasoning: Pour in the crushed tomatoes, add oregano, sugar, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
  • Step 4: Fry the Eggplant
  • Heat Oil: In a separate skillet, heat enough olive oil to cover the bottom.
  • Cook Eggplant: Add the rinsed and dried eggplant in batches, frying until golden brown and tender. Remove and drain on paper towels to absorb excess oil.
  • Step 5: Assemble the Dish
  • Layering: In a baking dish, start with a layer of sauce, followed by a layer of pasta, then a layer of fried eggplant, mozzarella slices, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
  • Bake: Preheat your oven to 180°C (350°F) and bake for about 25 minutes, or until the top is bubbly and golden.
  • Step 6: Rest and Serve
  • Let it Stand: Allow the pasta dish to sit for about 10 minutes after baking. This will help it set and make serving easier.
  • Garnish: Top with fresh basil leaves before serving.
  • Variations
  • Vegetarian: This dish is naturally vegetarian; you can add more vegetables like zucchini or bell peppers for added flavor.
  • Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-intolerant guests.
  • Vegan: Replace mozzarella with a plant-based cheese alternative and omit the Parmesan.
Keyword Pasta, Pasta con Melanzane, Pasta con Melanzane alla Parmigiana