Cheese paste with eggplant
5 servings
80 minutes
Cheesy pasta with eggplants is a refined blend of Italian and Mediterranean flavors, where delicate fusilli pasta is enveloped in a rich tomato-pepper sauce, and baked eggplants add a velvety texture to the dish. Crispy breadcrumbs and stretchy mozzarella create a harmony of tastes, complemented by aromatic basil and spicy seasonings. The dish is perfect for a cozy home dinner or an exquisite meal with guests. It captivates with its depth of flavor and richness, while its baked crust and gooey cheese make each forkful special. It pairs perfectly with light white wine or a fresh salad, creating a wonderful gastronomic impression.
1
Preheat the oven to 190 degrees. Mix the breadcrumbs with a tablespoon of olive oil, season with salt and pepper. Spread evenly in a baking dish and place in the oven for 5-10 minutes until golden brown. Let cool slightly and then sprinkle with ½ cup of parmesan.
- Breadcrumbs: 0.8 glass
- Olive oil: 60 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.
- Fresh red bell pepper: 3 pieces
- Tomatoes in their own juice: 400 g
- Eggplant: 850 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.
- Olive oil: 60 ml
- Garlic: 6 cloves
- Oregano: 0.3 teaspoon
- Ground black pepper: to taste
4
Add tomato and 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.
- Tomatoes in their own juice: 400 g
- Fresh red bell pepper: 3 pieces
- Salt: to taste
- Water: 4 glasss
- Fusilli: 350 g
5
Add the remaining parmesan (1 cup) and diced 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
- Eggplant: 850 g
- Salt: to taste
- Ground black pepper: to taste
- Mozzarella cheese: 170 g
- Breadcrumbs: 0.8 glass
