Home > Recipes > Baked pasta with eggplants and provolone cheese

Baked pasta with eggplants and provolone cheese

Course

Appetizer

Time

60 min

Portions

8 person

Difficulty

Easy

Smoking, melted, and satisfying, every season!

INGREDIENTS

400 g of fusilli
600 g of eggplants
250 g of Provolone cheese Soresina
60 g of grated Grana Padano PDO cheese Gran Soresina
50 g of dried tomatoes in oil (drained)
Basil to taste

FOR THE BESCIAMELLA CREAM

500 g of Latteria Soresina whole milk
50 g of Latteria Soresina butter
50 g of flour 00
Salt to taste
Black pepper to taste

In alternative: Latteria Soresina besciamella cream ready to use

TO FRY THE EGGPLANTS

Seed oil to taste

PREPARATION

Start with the besciamella cream: you can use the UHT Soresina Besciamella cream ready to use or heat the milk in a saucepan to make it warm, while in another saucepan melt the butter over a gentle heat. Once melted, you can add the flour and stir with a whisk quickly. Only in the end pour warm milk 3 times.
Cook for about 5-6 minutes stirring with the whisk to avoid lumps, without making it thicken too much; set it aside and let it cool.
Now the eggplants: wash and peel them, then cut them with a slicer, in regular slices about 5 mm thick.
Fry a few slices of eggplant at a time in seed oil at a temperature of about 170° and drain on absorbent paper.
Meanwhile bring the water to a boil for the pasta and salt it. At the same time cut the provolone cheese into cubes, and then cook the fusilli al dente.
Drain and cut the dried tomatoes into small pieces and pour 3/4 into the lukewarm bechamel, add salt and pepper to taste, then blend everything.
Pour the bechamel with dried tomatoes into a bowl, add the fusilli cooked al dente and drained well while mix everything together. Add almost all the provolone cheese cubes and add the 50 g of Grana Padano cheese, keeping on stirring well with the spatula.
Cover the bottom of a baking sheet with fried eggplants, also allowing them to flow out slightly. Pour the seasoned pasta over the eggplants distributing it evenly.
Before baking sprinkle with the remaining Grana Padano PDO cheese, add the provolone cheese previously set aside on the surface and also add the remaining dried tomatoes.
Cook in a ventilated oven already hot at 180° for 12 minutes. Once the pasta is baked with eggplants in the oven, before serving it extremely hot you can decorate it with fresh basil leaves.