Eggplant Parmesan Pasta is a typical dish of Italian cuisine, originating from the Emilia-Romagna region. It is a tasty and flavorful first course, made with mezzo rigatoni, eggplants, tomato, parmesan cheese, garlic, and mozzarella. It is an easy recipe to prepare and suitable for any occasion.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Peel the eggplants, cut them into rounds, salt them and let them sit for about an hour to release water.
Fry them in hot oil.
Prepare the sauce with oil, garlic, tomato and basil.
Cook the pasta al dente, season it, place a layer in a greased baking dish, cover with a layer of eggplants, slices of scamorza and sprinkle with parmesan; repeat until ingredients are used up.
Finish with eggplants, sauce and cheese.
Gratin in the oven.
Frying Pan
Pot
Grater
Store in the refrigerator in an airtight container for up to 2 days.
Italia
| Energy (kcal) | 307.55 |
| Carbohydrates (g) | 39.59 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 9.68 |
| of which Saturates (g) | 5.36 |
| Protein (g) | 15.32 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.1 |
