📝 Intro

A traditional, rich, and flavourful Italian dish combining golden fried aubergines with a tomato sauce base and finished with Grana Padano

🧾 Ingredients

• 200g Conchiglioni Pasta
• 1 Melanzane (Eggplant)
• 400g Tomato tin
• 50ml Vegetable or Sunflower oil for frying
• 20ml Olive oil for tomato sauce
• 25g Grana Padano cheese
• Salt and Pepper, to taste

🔪 Instructions

1. Prep the aubergines:
   Slice the aubergine into strips approximately 3 cm x 1 cm. Place them in salted water for about 30 minutes to draw out bitterness.
   
2. Coat and fry:
   Drain and dry the aubergine slices. Dust them with flour, add a pinch of salt and pepper, and toss to coat evenly.
   Heat vegetable oil in a pan, then fry the aubergines until golden brown. Place them on a paper towel to drain excess oil.
   
3. Make the sauce:
   In a separate pan, heat some olive oil and add the tin of tomatoes. Let the sauce simmer gently.
   
4. Cook the pasta:
   In a large pot, bring salted water to a boil and cook the conchiglioni according to the packet instructions. Reserve a cup of the pasta cooking water before draining.
   
5. Combine:
   Once the aubergines have rested for 5 minutes, add them to the tomato sauce. Add the cooked pasta and a splash of reserved pasta water. Stir gently to combine without breaking the pasta.
   
6. Serve:
7. Plate the pasta and finish with grated Grana Padano cheese and a few fresh basil leaves (optional).

⏱ Details

Prep Time: 20 Minutes

Difficulty: Medium

🎥 Watch the Video

Here you can watch it !!!

https://youtu.be/eHs2BgpOPnw

💡 Notes & Tips

• Optional Basil
• Swap Grana Padano for Parmesan or Pecorino cheese