Oven-Baked Cheese Pasta

Ingredients

Pasta 340g

Mozzarella cheese 170g

Breadcrumbs 3/4 cup

Olive oil 55 ml

Parmesan cheese 85g

Tomato in its own juice 400g

Red chili pepper 3 cups

Eggplant 860g

Garlic 6 cloves

Oregano 1/4 tsp

Red pepper flakes 1/4 tsp

Water 4 cups

Fresh basil 3 tbsp

Salt to taste

Preheat oven to 190 degrees Celsius. Mix the breadcrumbs with a tablespoon of olive oil, season with salt and pepper. Spread the eggplant in an even layer in a baking dish and bake for 5-10 minutes until golden brown. Cool slightly and then sprinkle with ½ cup Parmesan cheese.

Meanwhile, puree the tomatoes and roasted red pepper in a blender until finely chopped. Line a plate with two layers of paper towels and, after rolling the eggplant in 1 teaspoon of salt, place it on the plate and microwave for 10 minutes to dry.

Cool the eggplant completely and toss with 1 tablespoon of olive oil. Heat a tablespoon of olive oil in a deep skillet (designed for later use in the oven) and fry the eggplant for about 10 minutes, stirring occasionally.

Place them in a bowl. In the same pan, add another tablespoon of oil and sauté the chopped garlic, red pepper flakes, and oregano. 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 pasta spirals. Cover and cook for 15-18 minutes, or until the pasta is tender. If the sauce becomes too thick, add the remaining 1/2 cup of water.

Add the remaining Parmesan and eggplant, season with salt and pepper. Mix well, top with the mozzarella, sprinkle with breadcrumbs, and bake in the oven. Cook until the cheese is melted and the dish is golden brown (5-10 minutes). Sprinkle with freshly chopped basil and serve.

Enjoy!