Baked Anellini Corn Pasta w/ Eggplant ~

BAKED ANELLINI CORN PASTA (thanks to our Italian friend Marzia)

1 lb corn anellini pasta
2 medium eggplant, thinly sliced
1 28-oz can Italian peeled San Marzano tomatoes
1 8-oz mozzarella, sliced or diced
REAL Italian breadcrumbs (not flavored)
2 garlic cloves
2 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
Extra Virgin olive oil

Fry eggplant slices in hot olive oil until golden, arrange on paper towel to absorb excess oil, lightly salt and set aside.

Bring a large pot of water to a boil.

In the meantime, prepare the tomato sauce. In a saucepan, saute garlic in 2 tbsp of extra virgin olive oil until lightly golden, add tomatoes with their juice, season with salt and simmer for about 15-20 minutes. Add fresh herbs just before removing from heat, stir and set aside.

When water boils, add salt and pasta. Cook until al dente, drain and transfer to the saucepan with tomato sauce, add fried eggplant and toss to coat evenly.

Preheat oven to 375.

Grease a baking dish with olive oil, then transfer pasta in it, top with mozzarella and breadcrumbs. Dot with butter or drizzle with a little olive oil.

Bake for about 20 minutes, until mozzarella is melted and top has a nice golden crust.

This recipe serves 4-6 people

– For a lighter recipe, grill eggplant slices instead of frying them.

WE’D LIKE TO REMIND YOU OF OUR SERVICES AND LESSONS (photos, cooking, Italian, translations)

Please, help us to improve our service: leave us your review here: Thank you!!

Looking forward to welcoming you soon, kindest regards
Marco and Lorena


Sierra Italia Inc.
606 W  Plumb lane #4
Reno, NV 89509
Ph.   +1 775 284 3500
Fax   +1 866 505 1546

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