Pasticcio di fusilli e melanzane

Baked fusilli and aubergine

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This is a simpler variation of the Sicilian dish called pasta ‘ncasciata, in which slices of fried aubergine line a cake tin filled with short pasta dressed with tomato sauce and mozzarella.


  • 500 g/1 lb 2 oz aubergines (eggplants)
  • salt and freshly ground black pepper<


Slice the aubergines into rounds, put them in a colander and toss with 2 tablespoons of salt. Set aside while you make the tomato sauce.

Preheat the oven to 180°C/350°F/gas mark 4. Brush a baking dish with a little olive oil.

Heat 2 tablespoons of the olive oil in a sma