Zitoni Siciliana au gratin

  • Difficulty


  • 300 g0SX0019
  • 400 g Aubergines
  • 2 tbsp grated goat's cheese
  • 1 clove garlic
  • 2 tbsp grated Parmesan cheese
  • 1 small bunch basil
  • 1 onion
  • 1 clove garlic
  • salt and pepper
Zitone n° 19


Rinse, dry and trim the aubergines then slice them into rings, put them in a colander, add some salt and set aside for an hour.Peel and deseed the tomatoes, remove the water and chop them coarsely. Peel and slice the onion, then peel the garlic.In a saucepan heat 2 tbsp of olive oil, add the onion and the garlic and fry until soft, add the tomatoes and the rinsed and chopped basil.Season with salt and pepper for 20 minutes, stirring from time to time.Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and sprinkle it with 2 tbsp of oil to prevent it from sticking.Rinse the aubergines under cold water and dry them.Grease a pan with some oil, toss the aubergines and fry them until golden on both sides; drain them and keep aside.Spread half of the pasta in a pyrex dish and pour some of the tomato sauce over it; arrange half of the aubergines and sprinkle a bit of parmesan.Cover with another layer of pasta and repeat this process until the ingredients are over and keeping three slices of aubergines aside.Put the pyrex into a preheated oven at 200 °C for 10 minute, until slightly au gratin.Garnish with the aubergine slices kept aside earlier and serve.