Fabulous Aubergine Parmigiana!

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The aubergine parmigiana is the queen of unique dishes! A dish shared and disputed as origins from north to south Italy, with some different ingredients and methods of composition, but all absolutely fabulous! Few ingredients, but a lot of flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil and cheese. Difficulty: Medium Preparation: 40 minutes Cooking: 100 minutes Portions: 8 people Note: Plus one hour for salted Ingredients: Large aubergine 1,5 kg Tomato passata 1,4 l Mozzarella 500 g Parmesan cheese as needed Onion 1/2 Extra virgin olive oil as needed Basil leaf 3/4 Fine salt as needed Sunflower oil as needed (to fry the aubergines) Coarse salt 35 g (to purge the aubergine) Plain flour as needed Eggs 4/5 Preparation: To prepare the parmigiana, the first thing to start by washing and drying the aubergines. Then with a knife remove the stem and start to cut the aubergine lengthwise, trying to get slices more or less
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Italian Baked Pasta!

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The baked pasta is the first dish on Sunday in Italy. Tasty and rich will really please everyone!
The version that I propose is very substantial and involves the use of tomato sauce, ham, beschamel, mozzarella and parmesan cheese, which amalgamating with pasta, will give life to an unforgettable dish!
When preparing baked pasta it is very important to pay attention to the cooking of the pasta, which should be drained in the middle al dente, to avoid overcooking due to the prolonged passage in the oven that will give it a really inviting crust on the surface!

 Difficulty: Low
Preparation: 30 minutes
Cooking: 80 minutes
Portion: 10 people
Ingredients for baked pasta:
  • Pasta rigatoni 600 g
  • Mozzarella 300 g
  • Parmesan cheese as needed
  • Slice ham as needed

Ingredients for tomato sauce: 
  • Tomato puree 1 L (usually come in a bottle)
  • Onion 1
  • Fine salt as needed
  • Garlic clove 1
  • Basil leaf 5
  • Extra virgin olive oil 4 tablespoons

Ingredients for bechamel sauce:
  • Fresh whole milk 1 liter
  • Butter 100 g
  • White flour 100 g
  • A tiny pinch of nutmeg to great to taste
  • A pinch of salt
Preparation: 

 To prepare the baked pasta, start with the sauce: in a large non-stick pan pour the oil, a whole clove of garlic and finely chopped onion. When the oil is hot, pour the tomato sauce, add salt and cook for 30 minutes over low heat and with lid, stirring occasionally. 


After cooking the sauce, remove the garlic; season with salt and stir. Cook over a low heat for 15 minutes; then add the basil and continue cooking for another 5 minutes.
At this point proceed with the preparation of the bechamel. How to make beschamel sauce.
Finally, cut the mozzarella into a small cubes and the slices of ham into a small pieces. 


 Meanwhile, you can start putting the water for the pasta; bring it to a boil, pour the pasta and add the coarse salt. Drain the pasta halfway through cooking (it will the finish cooking in the oven), put it in a bowl, add the tomato sauce, the mozzarella cubes, the pieces of ham, parmesan cheese and half the beschamel, mixing well with a spoon. 

 Pour everything into a pan and cover the pasta with the remaining bechamel and sprinkle with parmesan cheese. 
Now you can bake at 180 degrees for about 15 minutes. After cooking, set the oven function to grill mode and au gratin for about 5 minutes.
The baked  pasta is ready: let it rest for 5-10 minutes before tasting it. 
Storage:

The baked pasta, if advanced, can be stored in a closed container for a maximum of 2 days. 
If fresh ingredients are used for the preparation, the baked pasta can be frozen, whole or portioned, both raw and cooked. For the subsequent consumption, complete defrosting is recommended before continuing with the baking in the oven. 





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