Pasticcio di fusilli e melanzane

Name: Pasticcio di fusilli e melanzane (Baked fusilli and aubergine)
Yield: Serves 6
Cuisine: Italy
Ingredients: 350 g/12 oz fusilli, penne or elbow macaroni; 350 g/12 oz buffalo mozzarella, sliced; 350 g/12 oz fusilli, penne or elbow macaroni; 350 g/12 oz fusilli, penne or elbow macaroni; 30 g/1 oz pecorino or Parmesan cheese, grated; 30 g/1 oz pecorino or Parmesan cheese, grated; salt and freshly ground black pepper; salt and freshly ground black pepper; 500 g/1 lb 2 oz aubergines (eggplants); vegetable oil for deep-frying; 2–3 tbsp dried breadcrumbs; 5 tbsp extra virgin olive oil; double quantity of plain tomato sauce

Baked fusilli and aubergine

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

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

Europe
Italy
Dinner
Main course
Mediterranean
Vegetarian
Pasta
Sicily

Method

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