500g of spaghetti
250g of sauce
Salt and pepper qb
Spaghetti pie with sauce and Provola, in a crust of fried aubergines.
I love pies. In my page you can find Calabrian rice pie with fried meatballs and boiled egg,
the one with spaghetti sauce, and the one with Sicilian rings and meat sauce.
I wrapped the spaghetti with sauce (500g of spaghetti and 250g of sauce) into thin fried
slices of aubergines (of course blotted dry).
When I drain the spaghetti “al dente”, I add Parmesan, Pecorino, salt, pepper, some
cubes of Provola, basil.
Add every ingredients to taste, because it depends on you.
The only advice is to fry at least 4 aubergines.
If there is any slices you can insert them inside chopping it.
Bake for 15/20 minutes in a baking pan at 190 degrees.
Serve warm when it becomes “solid”.
It’s even better the second day!