Pasta al Forno

Pasta al Forno is delicious and simple! It actually taste better the day after you have baked it so you can cook a large tray and keep left overs for the following day.  My recipe is a little lighter than my mothers who adds béchamel and egg!

Ingredients:

1 packet of Rigatoni (garofalo or dececco)
3 eggplants
1 handful of Parsley
200 grams of freshly made tomato sauce
350 grams of Mozzarella al latte
150 grams of Parmigiano Reggiano or even padano is fine

Method:
slice eggplant and salt – leave for an hour or so then rinse and grill in non stick pan with out any oil. Once brown add eggplant to a bowl with freshly chopped parsley, fresh EVO and black pepper mix well.

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Slice the eggplant and salt – leave for a couple of hours then squeeze out salt and rinse

Boil Pasta once cooked add to freshly made tomato sauce stir well and add a layer to tray. Layer eggplant, mozzarella (cows milk not buffalo) and parmesan cheese. (Parmigiano Reggiano or Grana Padano)
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Add mozzarella and parmesan then add another layer of pasta

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Your Pasta al forno is ready to add to the oven on 250° for 40 minutes

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Ready to serve! perfect with a glass of Stefano Amerighi – Syrah 

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