When we have nice eggplants/aubergines and mozzarella we think of making a Parmigiana. Not a bad idea but we can do something else, maybe faster but always so tasty. The Conchiglioni alla Parmigiana is an unusual and very tasty main dish with Parmigiano, eggplant and mozzarella, buffalo, or cow mozzarella.
For the pasta
Parmigiano Reggiano cheese ,120 gr = 4 oz.
Conchiglioni or Lumaconi Pasta 500 gr=5 cups
Eggplant /Aubergine, two medium-size ones
Mozzarella, 400 g=ca. 2 cups
For the sauce
Tomato passata/puree,750 ml g =2 and a half cups
Black Olives,50 g=1/4 cup
Mince the garlic and slice the olives into rings. Cook garlic and olives in a pan.
Add the chopped tomatoes. Simmer the sauce, stirring occasionally with a wooden spoon
Prepare the eggplant, slice them round about 2 cm/1 inches thick, and then cut them into cubes
Pour 2 tbsp. EVOO in a pan and cook the eggplant in it. Once the cubes are ready, put them on a plate covered with kitchen absorbing paper to drain the oil
Dice the mozzarella. Cook the pasta in salted water, and drain it al dente.
Fill the conchiglioni with some sauce
Sprinkle the bottom of a baking dish with EVOO and place a layer of pasta, continue with half of the
eggplant and with the diced mozzarella.
Add the basil leaves cut in half with your fingers
Finish with a sprinkling of grated Parmigiano. Continue with another layer of pasta
to which you add all other ingredients and finish with the sauce.
Bake for 35-40 minutes at 160°C/320 F.
Grate Parmigiano on the pasta dish and serve immediately.
Delicious, mouthwatering recipe that is simple to follow and ideal for a midweek lunch/ dinner!😋😋😋😋😋
Thank you. Try it. It:s good also because you can prepare it in advance. Ciao from Tuscany!
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