Thousand eggplant leaves with pasta

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Thousand eggplant leaves with pasta

Thousand eggplant leaves with pasta






Ingredients
Number of people
-
4
+

9 slices of grilled eggplant, about 2 large eggplants

400 g of fusilli

300 g ricotta cheese

2 eggs

1 can tomato, diced and crushed

Pepper

Salt

Fresh basil

2 sprockets

50 g Parmesan cheese





Preparation
TOTAL TIME: 1H30
Preparation: 50 min
Cooking time: 40 min
Step 1
Cook the pasta.
Step 2
Thaw the grilled eggplant slices or prepare them homemade.
Step 3
Mix ricotta, tomatoes, salt, pepper, chopped basil, parmesan cheese, and beaten eggs.
Step 4
Add the pasta to the ricotta mixture.
Step 5
Line the bottom of a gratin dish oiled with eggplant slices, place a first layer of pasta, put a second layer of eggplant, then another layer of pasta, and finish with the eggplants.
Step 6
Sprinkle with a little Parmesan cheese and a spoonful of olive oil.
Step 7
Bake for a good half hour at 180°C (thermostat 6).
I add my grain of salt



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