Paccheri alla parmigiana: forget about the lasagna, it’s much better!

Today’s recipe is for a first class. These are excellent paccheri alla parmigiana that can serve as a sumptuous Sunday dish. Mouth-watering stuff!

Let’s take a closer look at how they prepare.

Paccheri alla parmigiana: forget about the lasagna, it’s much better!

The ingredients

For five people we need:

550 g of sauce
a small onion a
few basil leaves
seed oil as required
400 g of aubergines
150 g of grated Parmesan
as required flour
280 g of scamorza cheese
300 g of paccheri
salt as required
two eggs

The preparation

We start with the sauce. The first thing is obviously the sautéed. In a frying pan with high edges, pour a drizzle of oil and then some fairly thinly sliced ​​onion.

When the sautéed has taken on a little color (we will have also added some basil leaves), add the tomato puree. So we let everything go for ten, fifteen minutes, while we think about the aubergines.

We cut them into slices and then pass them into a bowl, in which we will then let them rest for about twenty minutes, not without first salting them: the salt obviously serves to purge their water.

After twenty minutes, we dab them with kitchen paper and put them aside for a moment. At this point, pour the flour into a dish and beat the eggs into another, then add salt.

The consequent move is to prepare the oil for frying: it will be seed oil which we will pour into a fairly deep saucepan.

When the seed oil is hot, dip one aubergine at a time first in the flour and then in the eggs, after which we dip it gloriously and voluptuously into the sizzling oil.

After cooking, as usual, pat the aubergine slices with kitchen paper.

And with that we have finished the eggplant chapter.

The pasta

Now we come to the pasta. We boil it and when it is al dente we drain it and put it in the pot. We marry a spoonful of Parmesan cheese, mix a little and then pour in a not at all narrow ladle of our sauce, mixing well.

Now let’s recover a nice baking dish, pour a layer of sauce into it, then the aubergines and then the pasta. And so on until there are ingredients to use. It finishes in glory with a sprinkling of grated Parmesan.

After which the glory will be even more complete and dazzling, if possible, thanks to the passage in the oven: at 180 degrees for three quarters of an hour.

Before serving it on the table, this marvel should be left to cool for about ten minutes.

Good job, have fun and bon appetit!