You will need: 2 eggplant, 300 g Penne, 250 g Mozzarella,
100 g refused sausage, 50 g finely grated parmesan, a quarter of the dried baton, 2 heads-shallot heads, 1 garlic teeth,
1 tbsp. spoon sugar, 2 tbsp. spoons of vegetable broth,
200 g of canned tomatoes in its own juice, a few branches of basilica, olive oil, chopping oregano, fresh black pepper, sea salt.
Preparation process: overturn to preheat to 180 degrees.
Eggplants cut along plates, salt and leave
for 10-15 minutes. Then rinse under cold water, dried with a paper towel and fry on a small amount of olive oil on both sides. To warm
In a pan 1 tbsp. A spoonful of olive oil, add fine chopped onion, garlic, sugar and broth, cover with a lid and tomorrow 15-20 minutes on slow fire. Then add crushed tomatoes, small-cut basil, salt
and pepper.
Baton break into pieces and beat in a blender.
Cut the sausage finely, mozzarella - cubes.
Boil penne in salted water, merge.
Make pasta sauce, add oregano and parmesan, mix well. Make the split round shape of the foil. Share the bottom and sides for baking with eggplants. To be put in the form of half pasta, on top of a sliced sausage, again a layer of eggplant, then a layer of mozzarella and at the end of the macaron layer.
Sprinkle generously with breadcrumbs, sprinkle with olive oil and bake for 20 minutes. Put ready pie to post on the dish, turn it over and remove it cautiously foil.