Pasta Incaciata Baked Pasta Wrapped in Eggplant Aubergine Sli
Elevate your dinner table with the stunning Pasta Incaciata, a Sicilian baked pasta dish wrapped elegantly in golden slices of eggplant (aubergine). This showstopping recipe combines tender ziti or rigatoni, rich tomato-meat sauce, gooey mozzarella, and savory Parmesan cheese—all encased in layers of fried eggplant for a truly unique presentation. Perfectly seasoned with garlic, onion, fresh basil, and a touch of breadcrumbs for added texture, this dish is baked until bubbly and golden, creating a masterpiece that’s as delicious as it is eye-catching. Ideal for feeding a crowd or impressing guests at your next gathering, Pasta Incaciata is a feast of flavors wrapped in indulgence. Keywords: Sicilian baked pasta, eggplant recipe, layered pasta casserole, dinner party dish, Mediterranean comfort food.
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Recipe Information
Ingredients
- 3 large Eggplant (Aubergine)
- 100 ml Olive oil
- 300 g Pasta (ziti or rigatoni)
- 300 g Ground beef
- 400 g Peeled plum tomatoes (canned or fresh)
- 2 tbsp Tomato paste
- 1 medium Onion
- 2 large Garlic cloves
- 50 g Grated Parmesan cheese
- 150 g Mozzarella cheese (shredded or cubed)
- 10 g Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Breadcrumbs
Instructions
Slice eggplants lengthwise into 1/4-inch-thick slices. Sprinkle lightly with salt and let rest for 20 minutes to release excess moisture. Rinse and pat dry.
Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels and set aside.
Cook pasta in salted boiling water until just under al dente, about 2 minutes less than the package instructions. Drain and set aside.
In a wide pan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent.
Add ground beef to the pan, cooking until browned and crumbled. Season with salt and black pepper.
Stir in tomato paste and peeled tomatoes, breaking the tomatoes down with a spoon. Simmer for 15 minutes, stirring occasionally, until thickened. Add fresh basil leaves at the end.
Preheat the oven to 180°C (350°F). Grease a round springform pan or baking dish with olive oil.
Line the bottom and sides of the prepared pan with overlapping slices of fried eggplant, letting them hang over the edges slightly.
In a large mixing bowl, combine cooked pasta, the tomato-meat sauce, Parmesan cheese, and half of the mozzarella cheese.
Spoon the pasta mixture into the eggplant-lined pan, pressing gently to pack it evenly. Sprinkle the remaining mozzarella cheese on top.
Fold the overhanging eggplant slices over the top of the pasta. Add extra slices on top if needed to fully cover the pasta.
Sprinkle breadcrumbs on top and drizzle with a little olive oil.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the cheese is melted.
Let the Pasta Incaciata rest for 10 minutes before gently unmolding. Slice and serve warm.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
