Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta della suocera o Pasta al forno con melanzane

Baked Pasta with Eggplant (Pasta della Suocera)

Name: Baked Pasta with Eggplant (Pasta della Suocera)
Yield: Serves 4 servings
Ingredients: 1 pound zitoni pasta, cut into pieces (about 500 grams); 3 cups tomato sauce, preferably homemade (about 750 ml); 1 aged mozzarella cheese (such as low-moisture mozzarella); 2 medium eggplants; Garlic; Salt, to taste

Puglia nel piatto @cook_14997451

This recipe was created by my mother-in-law, a passionate and devoted home cook. Her invitations to lunch or dinner are always a treat because her dishes are always a hit. This is easy to make and sure to impress!

Puglia nel piatto @cook_14997451

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Ingredients

Serves 4 servings

1 poundzitoni pasta, cut into pieces (about 500 grams)
3 cupstomato sauce, preferably homemade (about 750 ml)
1aged mozzarella cheese (such as low-moisture mozzarella)
2medium eggplants
Olive oil
Garlic
Salt, to taste

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Steps

1

Pour 4 tablespoons of olive oil into a skillet. Once the oil is hot, fry the eggplant slices. After frying, let them drain on paper towels and set aside.
2

Prepare the sauce: Cook the tomato sauce with a little olive oil, garlic, and a few basil leaves. Let it simmer for about 1 hour.
3

Blanch the pasta so it is partially cooked; drain it while still al dente.
4

In a baking dish, spread a thin layer of the prepared sauce on the bottom. Add a layer of pasta, a layer of sliced mozzarella, and a layer of fried eggplant. Repeat the layers until all ingredients are used, finishing with a layer of sauce. Bake at 400°F (200°C) for about 1 hour.
5

Serve the dish hot and enjoy!