Summary

Ingredients

• 500 g auberine (s)
• 600 ml tomato (s), strained (Passata di pomodoro)
• 180 g pasta, short (e.. mezze maniche)
• 150 g mozzarella (in Italy type Fior di latte) or provolone
• Extra virgin olive oil, as needed
• Basil, fresh, as needed
• 75 g parmesan, freshly rated
• Salt and pepper, black from the mill
• 1 pinch (s) sugar

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Instructions

1. Simmer the passata di pomodoro in a saucepan with approx. 1 - 2 tablespoons of olive oil and salt (possibly basil) over medium-low heat for approx. 15 minutes. Season to taste with freshly ground pepper from the mill and a pinch of sugar.
2. Wash the aubergines and cut into approx. 1 cm thick slices. Brush the slices on both sides with a little olive oil, grill over high heat in a (grill) pan and set aside, drain on kitchen paper as desired.
3. Preheat the oven to 200 ° C hot air.
4. Bring the water to the boil, salt and cook the pasta in it. Drain very al dente, approx. 1 minute before the end of the specified cooking time and mix with the tomato sauce (put some sauce aside) and the grated Parmesan.
5. Layer the eggplant, pasta, mozzarella (or provolone) and basil alternately in an ovenproof dish until all the ingredients are used up. Finish with aubergine, the tomato sauce and parmesan. Bake until the cheese starts to melt, this takes about 15 minutes.
6. Allow to cool slightly for approx. 5 minutes before serving.