Lumaconi Parmesan Style

To prepare lumaconi Parmesan style, first cut the eggplants into cubes 1, then transfer them to a colander and add 30 g of coarse salt 2. Let them rest for at least an hour to remove excess water; you can cover the eggplants with a plate and place a weight on top to facilitate this process 3.

Next, prepare the sauce: pour the oil into a non-stick pan and sauté the crushed or whole garlic clove 4. When the garlic starts to brown, add the tomato pulp, salt 5, pepper, and let it cook for 30 minutes on low heat with the lid on. Once cooked, add a few hand-torn basil leaves for flavor, turn off the heat and set aside. In the meantime, cut the mozzarella into cubes 6.

After the soaking time for the eggplants, rinse them thoroughly under running water to remove excess salt 7 and pat them dry with a kitchen cloth 8, then coat them uniformly with flour 9.

Remove the excess flour using a sieve 10. Now heat the vegetable oil to a temperature of 340°F, then fry the eggplants until golden brown 11. Drain on paper towels to remove the excess oil 12 and set aside. In the meantime, bring a pot of water to a boil for cooking the pasta.

When the water comes to a boil, salt it and cook the lumaconi for about 8 minutes 13. Then drain them in a large bowl where you have poured the sauce 14 and mix well to combine. At this point, oil a 12x8-inch baking dish 15.

Distribute the lumaconi with the sauce in the baking dish, then add the fried eggplants 16, the cubed mozzarella 17, and some chopped basil leaves 18.

After adding all the ingredients 19, sprinkle the dish with Parmesan 20 and bake in a preheated static oven at 356°F for 30 minutes. Remove from the oven and let it rest for a few minutes, then serve your lumaconi Parmesan style 21!