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.

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)

Add mozzarella and parmesan then add another layer of pasta

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

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