Spaghetti-aubergine pie

Name: spaghetti-aubergine pie
Cook time: 30 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines; 4 tablespoons olive oil; 300 g Spaghetti pack a 500 g; 2 packages Mozzarella a 125 g; 1 pot sugo traditional pasta sauce, 470 g; 1 bag grated old cheese 150 g; 4 tablespoons garlic dressing bottle a 280 ml; 1 bag mixed salad 200 g

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).

Ingredients

Kitchen Stuff

aluminium foil
pie or spring shape diameter 24 to 26 cm

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..

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Nutrition

820Calories

Sodium9% DV215mg

Fat71% DV46g

Protein74% DV37g

Carbs22% DV67g

Fiber12% DV3g

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