15 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
25 min
Total time
Ingredients
Instructions
-
1
Remove the stems from the eggplants, then wash them, dry them, and cut them into thick slices about one centimeter thick.
-
2
Arrange them on a kitchen towel.
-
3
Salt them and let them drain for an hour.
-
4
Fry them in hot oil in a pan afterwards.
-
5
Boil the noodles in salted boiling water at the same time, then drain them;
-
6
Season them with a large piece of butter and 100 grams of grated Parmesan cheese.
-
7
Grease a deep baking dish with a little olive oil and a knob of butter, and layer the pasta, eggplant slices, tomatoes (peeled, seeded, and chopped).
-
8
Add some marjoram and basil if you have them, along with pieces of mozzarella and the rest of the grated Parmesan cheese.
-
9
Bake in a preheated oven at 20 to 30 minutes at 160°C.
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