Preparation of baked pasta with eggplant

1) Lava and size 3 eggplant small slices of 1/2 cm thick, sprinkle with coarse salt and put them to drain in a scola pasta with a weight over for 30 minutes, to eliminate the water of vegetation and a little bitter taste of this vegetable. Then wash the slices under running water and dry tamponanadole.

2) Heat one no stick pan with 3 tablespoons of extra virgin olive oil and 1 pinch of salt and make the aubergines brown. Peel and slice thinly 1 onion, brown it in the pan, add the tomato puree, 1 tuft of basil and 1 pinch of salt. Leave cook 5 minutes.

3) Cook the zite, or the short pasta shape of your choice, in a pot with plenty of salted water for the time indicated on the package, leaving it a little al dente. Drain the pasta and season with half of the sauce.

4) Cut the smoked scamorza into thin slices. Pour 2-3 tablespoons of sauce in one baking dish, then arrange a layer of pasta, a few tablespoons of sauce, a few slices of scamorza and sprinkle with a pinch of grated Parmesan cheese. Complete the layers until all the ingredients are used up. do cook in oven preheated to 200 ° C for 30 minutes. Wait for 1-2 minutes for the flavors to settle and serve yours Baked pasta with eggplant warm and stringy.

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