Baked Fusilli with Eggplant and Provolone: A Comforting Italian Delight
This delectable baked pasta dish with melanzane (eggplant) and provolone cheese is an irresistible combination of rich flavors and comforting textures. The layers of crispy, golden eggplant paired with the creamy béchamel sauce and the sharp, melt-in-your-mouth provolone cheese create a dish that is perfect for family dinners, gatherings, or any special occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fusilli pasta | 400g |
| Eggplant (melanzane) | 600g |
| Provolone cheese | 250g |
| Grana Padano DOP cheese | 60g |
| Sun-dried tomatoes in oil | 50g |
| Fresh basil leaves | q.b. |
| Whole milk | 500g |
| Butter | 50g |
| All-purpose flour (00 flour) | 50g |
| Fine salt | q.b. |
| Ground black pepper | q.b. |
| Vegetable oil (for frying) | q.b. |
Nutritional Information:
| Nutrient | Amount per serving (1/8) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 46g |
| Protein | 20g |
| Fat (total) | 18g |
| Saturated Fat | 9g |
| Fiber | 4g |
| Sodium | 500mg |
| Calcium | 150mg |
Preparation Steps:
-
Prepare the Béchamel Sauce:
Begin by making a creamy béchamel sauce, which is the perfect base for this dish. Pour the milk into a saucepan and gently heat it until it is warm but not boiling. In a separate pan, melt the butter over low heat. Once the butter has melted, add the flour all at once and begin stirring vigorously with a whisk to form a roux (a thick paste). Continue whisking for about 2 minutes to cook out the raw flour taste. Gradually add the warm milk, a little at a time, ensuring you whisk continuously to avoid any lumps. Let the sauce cook for 5-6 minutes, constantly stirring until it thickens slightly. Be careful not to let it become too thick. -
-
Fry the Eggplant:
While the béchamel sauce is cooking, prepare the eggplant. Slice the eggplant into thin rounds or strips. Heat vegetable oil in a large skillet over medium-high heat. Once the oil reaches a temperature of 170°C (340°F), begin frying the eggplant in batches, ensuring each piece is golden and crispy. Do not overcrowd the pan. Once fried, place the eggplant slices on a paper towel-lined plate to drain excess oil. -
Cook the Fusilli:
Bring a large pot of salted water to a boil. Once boiling, add the fusilli and cook according to the package instructions, but be sure to cook it al dente (slightly firm). Drain the pasta and set it aside. -
Prepare the Provolone and Sun-dried Tomatoes:
Cut the provolone cheese into small cubes. Slice the sun-dried tomatoes into small pieces. Set aside, as these will be incorporated into the dish later. -
Combine the Ingredients:
Once the béchamel sauce has reached the right consistency, add the chopped sun-dried tomatoes to the sauce, leaving about a quarter aside for later use. Season the sauce with salt and black pepper to taste, then use an immersion blender or a regular blender to blend the mixture into a smooth sauce. In a large mixing bowl, combine the cooked fusilli, the béchamel and sun-dried tomato sauce, and most of the provolone cheese cubes. Stir everything together gently, ensuring that the pasta is evenly coated with the creamy sauce. -
Assemble the Dish:
Preheat your oven to 180°C (350°F), setting it to a fan-forced (convection) setting for even heat distribution. Prepare a baking dish by lining the bottom with the fried eggplant slices, arranging them in a single layer to form a base. Spoon the pasta mixture over the eggplant, spreading it out evenly. Sprinkle the remaining cubes of provolone cheese on top, then finish with a generous dusting of Grana Padano DOP cheese for added flavor and richness. -
Bake the Pasta:
Fold the edges of the fried eggplant over the pasta, creating a “lid” that gently covers the dish. Sprinkle the reserved sun-dried tomatoes over the top for an extra burst of flavor. Place the baking dish in the preheated oven and bake for about 12 minutes, or until the top is golden and bubbling. -
Garnish and Serve:
Once the pasta is done baking, remove it from the oven and let it cool slightly. Before serving, garnish the dish with fresh basil leaves to add a burst of color and a hint of herbal freshness. Serve warm and enjoy the perfect blend of flavors!
Serving Suggestions:
This baked fusilli with eggplant and provolone pairs wonderfully with a simple green salad dressed with olive oil and balsamic vinegar. A glass of crisp white wine or a light red will complement the creamy, savory nature of the dish.
Pro Tip:
If you want to make this dish ahead of time, you can prepare the entire recipe up to the baking step and refrigerate it for up to 24 hours. When you’re ready to bake, simply preheat the oven and bake as instructed, adding an extra 5-10 minutes of cooking time if needed.
Whether you’re preparing it for a family dinner or impressing guests at a gathering, this baked fusilli with eggplant and provolone is sure to become a crowd-pleaser.
