Name Spaghetti layer


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* 2 aubergines (eggplants), sliced
* salt
* 500g (1lb) spaghetti
* olive oil
* 1 quantity Tomato Sauce
* 3 hard-boiled eggs, thinly sliced
* 90 g (3 oz / 3/4 cup) grated Parmesan cheese
* chopped hard-boiled egg, to garnish

1. Put the sliced aubergines (eggplants) into a colander. Sprinkle with salt and leave to drain for at least 30 minutes.
2. In a large saucepan of boiling salted water, cook spaghetti until tender. Drain.
3. Preheat oven to 190C(375F/Gas 5). Grease an ovenproof dish. Remove aubergine (eggplant) slices from colander and pat dry. In a frying pan, heat 2 tablespoons olive oil. Fry aubergine (eggplant) slices in batches until very tender, adding more oil as necessary. Drain on absorbent kitchen paper.
4. In a bowl, mix together spaghetti and tomato sauce. Spread one-third of spaghetti mixture in the ovenproof dish. Cover with half the aubergine (eggplant) slices and half the hard-boiled egg slices. Sprinkle with one-third of the Parmesan cheese. Repeat layers then finish with a layer of spaghetti. Sprinkle with remaining Parmesan. Bake in the oven for 30 minutes until golden. Serve, garnished with chopped hard-boiled egg.

Serves: 6

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