Timballo di pasta con melanzane – pasta and aubergine timbale

Name: Timballo di pasta con melanzane – pasta and aubergine timbale
Ingredients: 600g bucatini pasta (alternatively rigatoni or penne); A total of 2.7kg of long aubergines (1.8kg to be cut lengthways, 900g to be cut into rounds); 500ml extra-virgin olive oil, or peanut oil for a lighter texture and flavour more suitable for deep frying; 2 bottles of passata, 700g each; A small onion, chopped finely (use less for a more subtle onion taste); 4 tablespoons of extra-virgin olive oil; Salt, as required, depending on your taste; 2 or 3 basil leaves; 400g scamorza affumicata, chopped into cubes (or well-drained mozzarella cheese, roughly chopped); 50g grated parmesan; Some basil leaves; Salt for boiling water; Some basil leaves to garnish, optional; Extra parmesan to sprinkle on individual portions (to taste); Breadcrumbs to line the ring-shaped tin

coochinando.com

Delicious pasta with tomato sauce, aubergines, basil and parmesan, wrapped in a layer of aubergines. Timballo di pasta con melanzane will impress everyone!

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Ingredients

600g bucatini pasta (alternatively rigatoni or penne)
A total of 2.7kg of long aubergines (1.8kg to be cut lengthways, 900g to be cut into rounds)
500ml extra-virgin olive oil, or peanut oil for a lighter texture and flavour more suitable for deep frying
2 bottles of passata, 700g each
A small onion, chopped finely (use less for a more subtle onion taste)
4 tablespoons of extra-virgin olive oil
Salt, as required, depending on your taste
2 or 3 basil leaves
400g scamorza affumicata, chopped into cubes (or well-drained mozzarella cheese, roughly chopped)
50g grated parmesan
Some basil leaves
Salt for boiling water
Some basil leaves to garnish, optional
Extra parmesan to sprinkle on individual portions (to taste)
Breadcrumbs to line the ring-shaped tin