Massimo Bottura’s baked pasta alla parmigiana!

Massimo Bottura has become one of the most passionate voices on the topic of food waste and social inclusion in recent years. His established Refettorio Ambrosiano, a community kitchen where leading Italian designers and artists helped him turn an abandoned theatre into an inviting space where guests could feed their body and soul! This amazing recipe is full of vegetables goodness. I have added porcini mushrooms and used wholemeal pasta for a healthier twist!

Ingredients

• 5 medium eggplants, cut into medium cubes
• 1/2 cup plain flour
• 4 1/4 cups sunflower oil
• Salt
• 600g rigatoni pasta or other short pasta
• 100 ml extra virgin oil
• 1 onion, finely diced
• 800g canned, peeled tomatoes 
• 1/2 sugar
• Freshly ground black pepper
• 150g mozzarella cheese, finely sliced 
• 12 basil leaves
• 200g parmigiano reggiano cheese, grated

Note: I have used half of all the ingredients above, added porcini mushrooms, and substituted for a healthier pasta option, wholemeal penne.

Method

1. Preheat oven to 160 degrees c. 
2. Toss the eggplants in flour. In a medium pot or pan, heat the sunflower oil. Working in batches, add the eggplant and fry until crisp and golden brown, about six minutes. Transfer to paper towels on a plate to drain. Set aside.
3. Bring a large pot of slightly salted water to a boil over medium heat. Add the pasta and cook until al dente. Drain and set aside.
4. Meanwhile, in a medium pan, heat one tablespoon of olive oil over medium heat. Add the onion, carrots and celery, and mushrooms (optional) and cook until golden, about 15 minutes.
5. Add the tomatoes and sugar. Season to taste with salt and pepper. Stir in the pasta and toss to combine.
6. Transfer one fourth of the pasta mixture to a deep 20 x 26 cm baking dish and spread to cover. Top with one fourth of the mozzarella, one fourth of the eggplant and 3 basil leaves.
7. Repeat this layering, omitting the basil leaves on the top layer. 
8. Sprinkle the top layer with parmigiano. 
9. Bake until golden brown, about 35 minutes. Let cool for 20 minutes before serving. Buon appetito!