Baked Anelletti with Eggplants is a simple and tasty main course to prepare for the whole family or for a special occasion without spending too much time in the kitchen. It is a pasta dish that replaces the classic recipe of pasta and eggplant, making it just more appetizing with a small pasta like anelletti.
Do not confuse it with the Sicilian baked anelletti with eggplants because it requires much more time and completely changes the recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 499.47 (Kcal)
- Carbohydrates 37.44 (g) of which sugars 6.13 (g)
- Proteins 29.67 (g)
- Fat 25.35 (g) of which saturated 0.36 (g)of which unsaturated 0.75 (g)
- Fibers 4.37 (g)
- Sodium 1,552.47 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz Sicilian anelletti
- 2 black oval eggplants
- 9 oz caciocavallo cheese
- 4 cups tomato sauce
- 2 cloves garlic
- 1 bunch basil
- to taste Grana Padano cheese, grated
- to taste breadcrumbs
- 1 drizzle extra virgin olive oil
- 2 g coarse salt
- as needed vegetable oil (For frying)
Tools
- 1 Frying pan
- 1 Oven baking dish
- 1 Pot
- 1 Terracotta pot
How to Make Baked Anelletti with Eggplants
First of all, to make baked anelletti with eggplants, I trimmed the eggplants, cut them in half, then into cubes, and after leaving them under salt for half an hour, I rinsed, dried, and fried them in plenty of sunflower oil.
I fried them with a bit of flour to make them crispier.
I started to make the sauce for the baked anelletti with eggplants by sautéing two garlic cloves in extra virgin olive oil until golden.
Then I added the tomato sauce and plenty of basil torn by hand directly into the pot.
When the sauce reaches a boil, adjust the salt and continue cooking until the sauce is well reduced.
When the sauce is well reduced, add the previously fried eggplants and continue cooking on low heat for about ten minutes.
Finally, cook the anelletti in plenty of boiling, already salted water for the time indicated on the package. Remember to leave it al dente because we’ll finish cooking the pasta in the oven.
Drain the pasta and for convenience, I put it in a large bowl where I also added the sauce with eggplants and the diced caciocavallo cheese.
Finally, I mixed everything to combine the ingredients well and poured it all into a large enough baking dish. On top, I added grated Parmesan cheese, breadcrumbs, and a drizzle of extra virgin olive oil.
In conclusion, I placed the dish in a preheated oven at 356°F in a ventilated mode for 25 minutes or until a crust forms on the surface.
The baked anelletti with eggplants are ready.
Bon appétit from Dadcook!
