Ingredients
4 Servings
| 16 oz | Pastene Mafaldine | |
| 3 small | eggplants | |
| 2 tbsp | Pastene Pure Olive Oil | |
| 2 tbsp | Pastene Minced Garlic | |
| 1 can | Pastene Kitchen Ready Tomatoes Peeled, chopped | |
| 5-7 | fresh basil leaves | |
| salt and pepper | ||
| Pastene Olive Oil for frying | ||
| Pastene Gratec Parmesan Cheese |
Directions
- Cook pasta in boiling salted water for 10 minutes or until al dente; drain and keep hot.
- В Meanwhile, wash eggplants and slice thinly. Sprinkle with salt and let stand for 10 minutes.
- Heat olive oil in a skillet over medium heat. Cook garlic until soft but not brown. Add tomatoes, basil, salt and pepper to taste. Simmer for 12-15 minutes.
- Meanwhile, rinse eggplant slices and pat dry. Heat a thin layer of olive oil in a second skillet over medium-high heat.
- Fry eggplant slices until brown and crisp on both sides, adding more oil if necessary.
- Mix tomato-basil sauce with eggplant and hot pasta. Sprinkle with Parmesan and serve immediately.