Seves 6-8
2 medium aubergines
400g pasta (penne, swirls etc)
1 quantity this is not dolmio
150g ricotta cheese
100g parmesan
handful fresh basil
salt
pepper
olive oil
Slice the aubergine lenghtways in 1cm slices.
Dry fry in a griddle pan then cross them over to get
the charred effect. leave to one side.
Cook the pasta to so its slightly undercooked somewhere
between almost edible and Mr Alan dente. Then refresh in
cold water.
Mix the pasta in the tomato sauce, crumbled ricotta cheese, seasoning and a
drizzle of olive oi.
Preheat the oven to 180c
Lay a small layer of the pasta mix into a baking dish then cover
with a layer of the grilled aubergine. Repeat the process again
so you finish with aubergine on top.
Cover with the grated parmesan cheese and pour about 100ml
of water over the top to stop it getting too dry.
Bake in the oven for 20 mins or until golden.
Seve with torn basil leaves and a drizzle of olive oil. >>>
