Eggplant stuffed with pasta, cherry tomatoes, eggplant pulp, mozzarella, and parmesan shavings
Preparation
15 minutes
Cooking
30 minutes
Portions
2
Difficulty
Easy
Ingredients
- 2 eggplants
- Ditali rigati 100 gr
- Cherry tomatoes 100 gr
- Mozzarella 100g
- Parmesan cheese 50 g
- 1 clove of garlic
- Extra virgin olive oil
- Salt
Procedure
Hollow out the eggplants to create boats, reserving the flesh for dicing. In a pan, sauté a clove of garlic in extra virgin olive oil, add the eggplants, and after a few minutes, the cherry tomatoes.
Cook the pasta, toss it with the eggplant and cherry tomato sauce, and sprinkle with Parmesan cheese. Stuff the eggplant boats with the pasta, cover with mozzarella and Parmesan cheese.
Bake at 180 degrees for 20 minutes.