Mamma Sara's Sicilian Pasta Al Forno

Method⁠:

1. Prepare the Aubergine:

• Place the cubed aubergines in a colander, sprinkle with salt, and let them sit for 20-30 minutes to release their bitterness.
• Rinse and pat them dry with paper towels.
• Heat 2 tablespoons of olive oil in a large frying pan and sauté the aubergine cubes until golden brown and tender. Remove and set aside on paper towels to absorb excess oil.

2. Make the Tomato Sauce:

• In a large saucepan, heat a bit of olive oil over medium heat and add the chopped onion. Sauté until translucent.
• Add the minced garlic and cook for another minute.
• Pour in the tomato sauce and season with a pinch of salt and pepper. Simmer for about 20 minutes, stirring occasionally. Add the fresh basil leaves in the last 5 minutes of cooking.

3. Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the pasta half the time compared to the package instructions. The pasta will continue to cook in the oven, so it should be slightly firm. Drain and set aside.

4. Mix the Ingredients:

• Preheat your oven to 180°C
• In a large mixing bowl, combine the cooked pasta, the bechamel sauce, the tomato sauce, basil leaves, half of the grated mozzarella and half of the grated Parmigiano-Reggiano. Mix well until all the pasta is evenly coated.

5. Assemble the Dish:

• Transfer half of the pasta mixture to a large oven-safe dish or baking pan.
• Create a layer of sauteed aubergines, top it with some mozzarella cheese and grated Parmesan.
• Cut the boiled eggs into slices and spread a layer.
• Cover with the remaining pasta and some bechamel sauce.
• Add the remaining grated mozzarella on top and sprinkle the remaining Parmigiano-Reggiano evenly.

6. Bake:

• Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden

7. Serve:

• Let the pasta rest for 10 minutes before serving.

Buon appetito!