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| Melenzana Gorgonzola |
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2 medium size Sicilian eggplants (light purple)
25 g Gorgonzola Cheese
250 g Mozzarella Cheese, shredded
550 g Pasta (long one preferable)
1 T butter
500 ml cooking cream
60 ml fresh basil
pinch of salt
pinch of freshly grounded pepper
1 garlic glove, crushed and finely chopped
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| METHOD |
• Cook pasta until “al dente”, strain and then add a
splash of olive oil for it not to stick.
• Cut the eggplant on the horizontal side, make 1cm
slices, up to 10 slices per eggplant
• Then grill eggplant on both sides, make sure not to
over cook eggplant
• Add to a pan the butter and the Gorgonzola cheese,
once semi-melted adds the rest of the ingredients
except for the Mozzarella.
• Then in a backing pan mount the eggplant one at the
time with the pasta in the middle and the Mozzarella
for each layer. Ex: eggplant slice, pasta, Mozzarella,
eggplant slice, pasta , Mozzarella and so on, then
pour the sauce onto the eggplant and bake for 20
minutes at 350ºC |
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