Zitoni in eggplant and tomato sauce

10/11/2012 - Ingredients for 8 people:

- 1 kg Zitoni “Pastificio De Carolis”
- 720 g Tomato puree Masseria Dauna
- 1 clove of garlic
- Extra Virgin Olive Grand Cru “Oleificio Franci”
- 2 aubergines
- 1 mozzarella
- salt
- 150 g Parmigiano Reggiano

Articolo tratto da: Anne to London

Ingredients for 8 people:

- 1 kg Zitoni “Pastificio De Carolis”
- 720 g tomato puree Masseria Dauna
- 1 clove of garlic
- Extra Virgin olive Grand Cru “Oleificio Franci”
- 2 aubergines
- 1 mozzarella
- salt
- 150 g Parmigiano Reggiano

Cut the eggplant into slices and sprinkle them with coarse salt. For 2 hours put some weight on the eggplant to drain the water.

In the meantime, sauté in a little olive oil 1 clove of garlic. Add the tomato passata and simmer for 30 minutes on a low heat.

Wash the eggplant, squeeze and fry in a little olive oil.

Break the Zitoni in the middle and cook 12 minutes in salted water. Drain and place in a baking dish. Add the tomato sauce, the chopped mozzarella and Parmesan add something. Mix well, cover with a layer of eggplant and plenty of Parmesan.

Bake in preheated oven at 200°C for about 20 minutes.

Recommended wine: Amarone della Valpollicella “Cantine Manara”

Tomato purré - Masseria Dauna

Passata di pomodoro - Peso netto 550 ml

5.70 €

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Villa Magra Grand Cru Franci

Out of stock

Zitoni De Carolis

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Zitoni in eggplant and tomato sauce