Baked Pasta With Aubergines And Zucchini

Preparation:

Preparation: Wash and slice aubergines and courgettes, dry them well and then fry them using peanut oil. During frying, change the oil in the pan often. In a large saucepan, sauté the shallots (thinly sliced) in a little olive oil and then add the tomatoes. Add salt and simmer for 10 minutes, stirring occasionally. Add the fried vegetables to the tomato and let them flavor over low heat for a few minutes. Let the sauce cool. Cook the pasta in plenty of boiling salted water until half cooked, drain and cool quickly in water and ice. Add it to the sauce together with half of the Parmesan cheese, the basil and 2 of the eggs (well beaten together with a pinch of salt) in a baking pan put half of the pasta, on top arrange a layer of sliced mozzarella and then cover with the pasta remaining. Beat the rest of the Parmesan together with the third egg and carefully brush the surface of the pasta with the mixture obtained. Finish cooking in a preheated oven (200 degrees) for 10 minutes. Let it cool down before serving.