Fusili Lunghi Bucati con Melanzane alla Parmigiana
Tasty tomato sauce, perfectly baked aubergine and lots of cheese: inspired by Melanzana alla Parmigiana, this vegetarian pasta will make the mouth of even the biggest carnivore.
Fusili Lunghi Bucati
For the true Italian, kitchen classics are sacred. They just don't turn you around when you get the recipe la mamma tries to change. Still, this doesn't stop us from turning the traditional Melanzana alla Parmigiana into a pasta dish. But with the best (and perhaps the most beautiful) Italian pasta we could find: Fusili Lunghi Bucati. In this way the Italians don't blame us.
The ingredients (4 servings)
300 grams of Fusili Lunghi Bucati
2 teaspoons of salt
2 tablespoons Organic Wheat Flour
10 tablespoons of Olive oil
2 cloves of Garlic, finely chopped
800 gram Torrente Passata Traditionale
150 grams of Parmesan cheese, grated
150 grams of Buffalo mozzarella
salt and freshly ground pepper, to taste
The Kitchen Helpers
Pasta pan or large saucepan
The method of preparation
Cut the aubergines into cubes and sprinkle with 2 teaspoons of salt. Mix well and let the salted eggplant cubes stand for 30 minutes. The salt absorbs moisture from the eggplant, making the vegetables easier to bake.
Pat the aubergine cubes dry with kitchen paper and sprinkle with flour. Place the frying pan without oil on medium heat and pour in 10 tablespoons of olive oil when the pan is at the right temperature. Add the aubergine cubes and fry until golden brown all around. Remove the aubergine cubes from the pan and let them drain on kitchen paper.
Remove the oil from the pan and reserve about 2 tablespoons. Wipe the pan clean with some kitchen paper and place the pan again on medium heat. Add the reserved oil and fry the garlic in it. Pour in the passata and bring to the boil. Season the contents of the pan with pepper and let it thicken over a low heat until a nice tomato sauce (this takes about 15 minutes). While the sauce is thickening, cook the Fusili Lunghi Bucati al dente in a pan with plenty of salted water and drain. Keep some of the cooking water.
Add the pasta, aubergine cubes, parmesan cheese and buffalo mozzarella to the sauce and keep stirring until the cheeses have melted and everything is well blended. Season the dish even further with salt and pepper, and add some cooking water if the pasta becomes too thick.
Divide the pasta between 4 deep plates and serve with fresh basil.