Neapolitan-style eggplant pasta

Cooking Instructions

1. Cut the eggplant into round slices and soak them in salted water and cook the pasta in one stove

2. Heat a frying pan on another stove and sauté garlic and white onions with a little oil. Add minced meat and stir-fry until it changes color, then add the eggplant.

   

3. Stir-fry until half-cooked add pasta sauce, and then, to the point! Don't add water! Add 50-80ml of milk, cover and cook the sauce, the milk is very fragrant and thick.

   

4. If the jam is too thick, open the lid and cook for a while, then add the pasta and stir well, then put it on a plate and sprinkle with cheese powder.
   

   

5. This time, it is cooked with milk, and the sauce has a faint milky aroma, but it is not as greasy as adding whipping cream. Everyone should definitely try it.