Pasta Al Forno Con Melanzane

The definition of this dish is “baked in the oven,” which means it’s perfect to make over the weekend on a wintery day and the best part is, there will always be leftovers. It’s easy to make and simply buonissimo!! Un consiglio: a glass of red wine would be the ideal companion.

Serving suggestion: 200g / person


  • 2 eggplants (depending on how much you love melanzane), sliced
  • One hard-boiled egg/per person, quartered
  • Il sugo (a basic tomato sauce)
  • 500g of short pasta, like rigatoni (Which we have available in store)
  • 250g mozzarella, cubed
  • Italian Parmigiano, grated
  • Lots (and we mean lots) of fresh basil


  • Firstly we need to prepare the eggplant. Salt each piece well and let sit for approximately an hour.
  • Once time is up rinse and pat dry to remove any excess water.
  • In true Calabrese style we fry the eggplant and then cut each slice into 5-6 strips.
  • Cook the pasta of your choice in a large pot of salted, boiling water but only for half the recommended cooking time.
  • While your pasta is cooking prepare the sugo ((or use one of your favourites – like ours :)) and place it to one side.
  • Once cooked, drain the pasta and add a little bit of sauce to prevent it from sticking.
  • Here comes the fun part … place a ladle full of sauce on the bottom of an oven tray and put in half your pasta.
  • Top with another layer of sauce, a sprinkling of parmigiano, eggplant, half the boiled eggs, mozzarella and some more sauce.
  • Repeat the layers and top with grated parmigiano and fresh basil leaves.
  • Place in the oven and cook for approximately 20 minutes … until the pasta is nice and crunchy on top.