Baked Spaghetti with Eggplant

Ingredients

• •4 tbsp olive oil
• •5 cloves garlic, finely chopped
• •3 medium tomatoes, peeled and chopped
• •1 tbsp butter
• •3/4 cup breadcrumbs
• •1 pack spaghetti (500 g)
• •600 g minced meat
• •4 medium eggplants, sliced 1/2 cm on the diagonal
• •1 tsp red pepper flakes
• •1 tsp black pepper
• •1 tsp red pepper
• •2 tbsp tomato paste
• •Frying oil
• •Salt

Preparation

1. 1

   Heat the olive oil and sauté the chopped garlic 2 minutes. Add the tomato, mince and peppers. Cook over low heat 20-25 minutes until the meat is done and the liquid absorbed. Fry the diagonally sliced eggplant at 170°C and drain on paper towels. Grease a round cake mold with 1 tbsp butter and dust with breadcrumbs. Line the base and sides with eggplant, overlapping slightly; reserve the rest. Boil the spaghetti in salted water 5 minutes until al dente.

2. 2

   Drain and toss with the meat sauce and reserved eggplant, then pack into the eggplant-lined mold. Press the spaghetti in firmly. Bake at 175°C 20-25 minutes until the top is lightly golden. Invert onto a flat plate and serve immediately.