BAKED ANELLINI CORN PASTA

Pasta entree - vegetarian - gluten and lactose free (see notes below)

1 lb corn anellini pasta
2 medium eggplant, thinly sliced
1 28-oz can Italian peeled San Marzano tomatoes
1 8-oz mozzarella, sliced or diced
REAL Italian breadcrumbs (not flavored)
2 garlic cloves
2 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
Extra Virgin olive oil
salt


Fry eggplant slices in hot olive oil until golden, arrange on paper towel to absorb excess oil, lightly salt and set aside.

Bring a large pot of water to a boil.

In the meantime, prepare the tomato sauce. In a saucepan, sautee garlic in 2 tbsp of extra virgin olive oil until lightly golden, add tomatoes with thier juice, season with salt and simmer for about 15-20 minutes. Add fresh herbs just before removing from heat, stir and set aside.

When water boils, add salt and pasta. Cook until al dente, drain and transfer to the saucepan with tomato sauce, add fried eggplant and toss to coat evenly.

Preheat oven to 375.

Grease a baking dish with olive oil, then transfer pasta in it, top with mozzarella and breadcrumbs. Dot with butter or drizzle with a little olive oil.

Bake for about 20 minutes, until mozzarella is melted and top has a nice golden crust.

This recipe serves 4-6 people


- For a lighter recipe, grill eggplant slices instead of frying them.
- Avoid mozzarella to obtain a lactose-free dish