Directions
- 1Cut the eggplant into cubes.
- 2Fry the eggplant in olive oil until golden brown.
- 3Boil the pasta in salted water until al dente.
- 4Break the pasta into smaller pieces before adding it to the sauce.
- 5In a pan, saute the garlic and basil in olive oil.
- 6Add the Arrabbiata sauce to the pan.
- 7Add the fried eggplant to the sauce.
- 8Add the cooked pasta to the pan with the sauce.
- 9Mix well to coat the pasta with the sauce.
- 10Add the mozzarella cheese.
- 11Mix gently.
- 12Top with Pecorino Romano and Parmigiano Reggiano cheese.
- 13Bake at 400°F (200°C) for 15-20 minutes.
- 14Garnish with fresh basil leaves.
Ingredients
- 1 eggplant
- 1 cup olive oil
- 1 bundle pasta
- 1 pinch salt
- 4 cloves garlic
- 5 leaves basil
- 1 jar Arrabbiata sauce
- 1 ball mozzarella
- 1 cup pecorino romano cheese
- 1 cup parmigiano reggiano cheese
Equipment
knifecutting boardfrying panwooden spoonlarge potstrainergrater
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