Bucatini pasta and eggplant flan

FLAN 01370 BUCATINI with EGGPLANT and PECORINO 4 PERSONS INGREDIENTS 300 g of bucatini, 1 eggplant, 5 ripe tomatoes, 100 g of pecorino cheese 10 fresh basil leaves, oregano, olive oil, frying oil, salt.

Preparation and cooking time: 1 hour and 15 minute Fix: minimal Clean PROCEDURE the eggplant, wash and cut into thin slices.

Sprinkle them with salt and put them in a colander and leave the rest for 20 minutes for you to lose fluid.

After this time, rinse the slices, Pat dry with paper towels and fry them in plenty of boiling oil.

Estraetele by topping with a slotted spoon and place them on paper towels to drain.

Salt them lightly.

Cook the bucatini into salted water.

3 peeled tomatoes and cut them into cubes, cut the cheese into small cubes.

FRY both 4/5 tablespoons olive oil and flavored with a pinch of oregano.

Drain the bucatini al dente and add them to the tomato sauce and cheese, have them jump for a few moments, stirring carefully.

With Eggplant slices and lined the edges of four single stencils, stuff them with bucatini and place in hot oven (180° c) for 5 minutes.

Spread on warm dishes a tbsp of salsa made previously by passing to mixer the remaining tomatoes.

Over turn the Flans, decorated with basil leaves and serve immediately.