Description
Succulent and hearty dish is a casserole of eggplant and spaghetti in tomato sauce and melted "cap" of cheese portions in the feed. What could be tastier?!
Ingredients
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Spaghetti
120 g
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Eggplant
1 piece
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The juice of a freshly squeezed
300 ml
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Cheese
100 g
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Vegetable oil
2 Tbsp
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Spices
0.75 tsp
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Sugar
1 tsp
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Salt
0.5 tsp
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Lettuce
-
Walnuts
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Parsley
Cooking
Two large tomatoes with a squeezer, or other convenient method, squeeze the juice of 300 ml.
Tomato juice pour into a saucepan, add the salt, sugar, "Italian herbs". Bring to boil and boil on medium heat for about 20 minutes, stirring occasionally. You get about 200 ml. of tomato sauce.
Eggplant cut into thin slices.
In skillet, heat vegetable oil and fry the eggplant.
Boil spaghetti in unsalted water until soft (I cooked it 5 minutes after boiling).
Molds slightly greased with vegetable oil and the first layer put the eggplant (I used a ceramic portion, a volume of 120 ml, D 9 cm).
The second layer a little grated cheese.
The third layer is spaghetti.
On top of spaghetti evenly distribute the tomato sauce.
Then the eggplant and cheese. Bake in the oven at 170 degrees for 15 minutes.
Give the casserole to cool slightly and carefully remove. Serve with lettuce leaves, sprinkled with chopped walnuts and garnished with parsley.
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