Cheese paste baked in the oven with garlic
4 servings
60 minutes
Cheese pasta baked in the oven with garlic is a true embodiment of Mediterranean gastronomy. The rich aroma of garlic, complemented by spicy notes of oregano and red pepper, pairs wonderfully with the velvety tomato-pepper sauce. Eggplants add a tender texture, while the harmony of parmesan and mozzarella creates a delicious creamy crust. This dish originated in the southern regions of Europe, where pasta and cheese are the foundation of culinary traditions. It is perfect for cozy family dinners or festive tables, bringing warmth and rich flavor. Serving with fragrant fresh basil completes the composition, turning each bite into a delight.
1
Preheat the oven to 190 degrees. Mix the breadcrumbs with a tablespoon of olive oil, season with salt and pepper. Spread in an even layer in a baking dish and place in the oven for 5-10 minutes until golden brown. Let cool slightly and then sprinkle with 0.5 cup of parmesan.
- Breadcrumbs: 0.8 glass
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: 85 g
2
At this time, blend the tomatoes and roasted red pepper until finely chopped. Line a plate with 2 layers of paper towels, coat the eggplant in salt (1 teaspoon), place it on the plate, and microwave for 10 minutes to dry.
- Tomatoes in their own juice: 400 g
- Fresh red pepper: 3 g
- Eggplants: 860 g
- Salt: to taste
3
Completely cool the eggplants and mix with olive oil (1 tablespoon). Heat a tablespoon of olive oil in a deep skillet (suitable for oven use) and sauté the eggplants for about 10 minutes, stirring occasionally. Transfer them to a bowl. In the same skillet, pour in another tablespoon of oil and sauté the chopped garlic, red pepper flakes, and oregano.
- Eggplants: 860 g
- Olive oil: 50 ml
- Olive oil: 50 ml
- Garlic: 6 cloves
- Red pepper flakes: 0.3 teaspoon
- Oregano: 0.3 teaspoon
4
Add the tomato-pepper puree and a teaspoon of salt. Increase the heat to medium. Pour in 3.5 cups of water and add the spirals. Cover with a lid and cook for 15-18 minutes until the pasta is ready. If the sauce becomes too thick, add the remaining half cup of water.
- Salt: to taste
- Water: 4 glasss
- Paste: 340 g
- Water: 4 glasss
5
Add the remaining parmesan (1 cup) and eggplants, season with salt and pepper. Mix well, top with mozzarella, sprinkle with breadcrumbs, and place in the oven. Cook until the cheese melts and the dish turns golden-brown (5–10 minutes).
- Grated Parmesan cheese: 85 g
- Eggplants: 860 g
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 170 g
- Breadcrumbs: 0.8 glass
6
Sprinkle with fresh chopped basil on top and serve at the table.
- Basil leaves: 2 tablespoons