Delicious alternative way to serve up some eggplant parmigiana in a casserole with spaghetti and fresh stracciatella!
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If you guys are a fan of eggplant parmigiana and enjoyed my:
then you are going to go bonkers over this casserole!
Super simple, yet delicious, as usual in my recipes, this dish calls for the classic of mediterranean flavours: eggplants, tomatoes, basil, spaghetti and some good cheese!
Ingredients (serves 3):
- 150 g spaghetti
- 1 large eggplan
- 1 large egg or 2 medium
- flour (as needed)
- oil to fry
- 250 g fresh stracciatella cheese
- 6 tbsp grated parmesan cheese
- leaves of fresh basil
- 400 ml fresh tomato sauce
Cook spaghetti al dente and dress them with 1/2 of the tomato sauce and 3 tbsp of grated parmesan cheese. Set aside to cool down slightly.
Beat up the eggs with a pinch of salt. Slice the eggplant thin, coat them in flour then egg and fry them in hot oil on both sides. Set aside on kitchen towel to dry up from excessive oil.
Next drop a few tbsp of tomato sauce at the bottom of a casserole dish. Take one slice of eggplant, with a fork, roll up some spaghetti and place them on the eggplant, then add some fresh basil and burrata cheese.
Roll the eggplant around the spaghetti and place it in your casserole
Add some more stracciatella and fresh basil leaves
then top it all off with the remaining tomato sauce and grated parmesan cheese
Bake in preheated oven at 200C for about 30 min or until the top starts to get golden in color and a bit crispy.
Remove and let it cool down slightly. Serve warm but not hot!
If you make this recipe, don't forget to tag me on IG @the_fit_mediterranean