Baked pasta alla parmigiana

Name: Baked pasta alla parmigiana
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 5 medium eggplants (aubergines), cut into medium cubes; ½ cup (65 g) all-purpose (plain) flour; 4 ¼ cups (1 litre) sunflower oil; Salt; 1 lb (600 g) rigatoni pasta or other short pasta; ½ cup (100 ml) extra-virgin olive oil; 1 onion, finely diced; 2 carrots, finely diced; 1 ¾ lb (800g) canned peeled tomatoes, drained; ½ tablespoon granulated sugar; Freshly ground black pepper; 5 oz (150g) mozzarella cheese, thinly sliced; 12 basil leaves; 7 oz (200g) Parmigiano-Reggiano cheese, grated

Instructions

Prep:20minCook:1h

Comfort food at it's finest. Recipe by Viviana Varese. This is an extract from the upcoming book, Bread is Gold, by Massimo Bottura and friends (Phaidon, $55), available nationally November 24.

Updated at: Sun, 30 Mar 2025 12:49:30 GMT