Filter
Reset
Sort ByRelevance
TRYBONUN
Spaghetti-aubergine pie
A tasty Italian recipe. The vegetarian main course contains the following ingredients: eggplants, olive oil, spaghettini (a 500 g pack), mozzarella (a 125 g), sugo traditional (pasta sauce, 470 g), grated old cheese (150 g), garlic dressing (bottle a 280 ml ) and mixed lettuce (200 g).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut aubergines into slices.
-
Heat oil in large frying pan and fry eggplant for 3 minutes.
-
Sprinkle eggplant with pinch of salt.
-
cook spaghetti according to instructions.
-
Preheat the oven to 200 ° C.
-
Cut Mozzarella into slices.
-
Inflate spring form with aubergine paste.
-
A third of spaghetti on it.
-
With half of pasta sauce and half of both cheeses invest.
-
Divide the remainder of aubergine packs.
-
A third of spaghetti on it.
-
Cover with remaining pasta sauce, leftover cheese and remaining spaghetti.
-
Cover the spring form with aluminum foil and bake in the middle of the oven for about 45 minutes.
-
Leave the oven to rest for 5 minutes.
-
Dressing by making salad..
Blogs that might be interesting
-
30 minMain dishvegetable stock, White asparagus, green asparagus, olive oil, bunch onions, Camembert,wheat with asparagus and camembert -
20 minMain dishsmoked bacon, soft brown bread rolls, lamb burgers, lamb's lettuce, young mature cheese, Piccalilly,Dutch citizens -
20 minMain dishpenne, frozen leaf spinach part cubes, onion, garlic, sunflower oil, cream cheese garlic and fine herbs, pine nuts, grated mature cheese,penne with spinach and cream cheese -
25 minMain dishgarlic butter, potato wedges with peel, fennel seed, pork ribeye, mild olive oil, chestnut mushrooms, fennel bulb, lamb's lettuce, remia salata dressing,grilled pork ribeye with baked potatoes
Nutrition
820Calories
Sodium9% DV215mg
Fat71% DV46g
Protein74% DV37g
Carbs22% DV67g
Fiber12% DV3g
Loved it