Imagine a dish so irresistibly delicious that it transports you straight to the heart of Italy with every single bite. This Eggplant and Pasta Incaciata is not just a meal; it's a culinary adventure that combines the rich, velvety texture of perfectly fried eggplant with layers of cheesy, saucy pasta that will make your dinner guests wonder if you've secretly trained in a Tuscan kitchen. Get ready to elevate your home cooking and impress everyone at the table with this show-stopping recipe that proves comfort food can be both elegant and utterly delectable!
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 12 oz pasta (any shape)
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Olive oil for frying
- Fresh basil for garnish
Instructions
- Begin by preparing the eggplants. Slice the two large eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit for about 15 minutes to draw out excess moisture and bitterness. After 15 minutes, rinse the slices under cold water and pat them dry with paper towels.
- While the eggplants are resting, bring a large pot of salted water to a boil. Once boiling, add 12 oz of your preferred pasta shape. Cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- In a large skillet, heat a generous amount of olive oil over medium heat. Once hot, add the eggplant slices in batches, making sure not to overcrowd the pan. Fry the slices for about 3-4 minutes on each side, or until they are golden brown and tender. Remove the eggplant from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- In the same skillet, reduce the heat to low and add the marinara sauce. Stir in the reserved pasta cooking water to loosen the sauce if needed. Allow the sauce to simmer for about 5 minutes, then add the cooked pasta to the skillet and toss until the pasta is well coated with the sauce.
- Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the pasta mixture on the bottom. Place a layer of fried eggplant slices over the pasta, then sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese on top.
- Add the remaining pasta mixture on top of the cheese layer, followed by another layer of eggplant slices. Finally, top with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for about 5-10 minutes. Garnish with fresh basil leaves before serving. Slice and serve warm, enjoying the delicious layers of eggplant and pasta incaciata.
Tips
- Salt and Rest Your Eggplant: Don't skip the salting step! This crucial technique helps remove excess moisture and bitterness, ensuring your eggplant slices are perfectly tender and flavorful.
- Fry in Batches: When frying eggplant, avoid overcrowding the pan. This ensures each slice gets golden and crispy, not steamed.
- Choose Quality Ingredients: Use a good marinara sauce and fresh mozzarella for the best flavor. Fresh basil as a garnish can make a huge difference.
- Al Dente is Key: Cook your pasta just until it's al dente, as it will continue cooking in the oven.
- Let It Rest: Allow the dish to cool for 5-10 minutes after baking. This helps the layers set and makes serving easier.Pro Tip: For a lighter version, you can grill the eggplant instead of frying, or use a minimal amount of oil when cooking.
Nutrition Facts
Calories: 389kcal
Carbohydrates: 54g
Protein: 16g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 18mg
