For the dough, you'll need: 1 1/2 cups all-purpose flour (180 g), 1 egg, 2 tablespoons water, and a pinch of salt.
For the filling: 1/2 cup water (120 ml), 1 small eggplant (180 g), sliced into thin rounds, 1 medium onion (100 g), finely chopped, 2 cloves garlic, minced, 4 medium tomatoes (480 g), peeled and seeded, diced, 1 tablespoon dried oregano, 1/2 teaspoon salt, and 100 g mozzarella cheese, sliced.
Oil for greasing
For the dough, you'll need: 1 1/2 cups all-purpose flour (180 g), 1 egg, 2 tablespoons water, and a pinch of salt.
For the filling: 1/2 cup water (120 ml), 1 small eggplant (180 g), sliced into thin rounds, 1 medium onion (100 g), finely chopped, 2 cloves garlic, minced, 4 medium tomatoes (480 g), peeled and seeded, diced, 1 tablespoon dried oregano, 1/2 teaspoon salt, and 100 g mozzarella cheese, sliced.
Oil for greasing
Make the dough: reserve 1/2 cup flour and place the rest in a bowl
Add the egg and water and mix until the liquid is absorbed
Dust the surface with some of the reserved flour
Knead the dough over it, adding more flour as needed, until it's smooth
Mold the dough into a cylinder 3 cm in diameter and cut it into 12 equal pieces
Dust the surface again with the remaining flour and roll out each piece of dough to about 9 cm x 22 cm
Set aside
Make the filling: In a medium saucepan, combine all the ingredients except for the mozzarella
Mix well, then cover and simmer over low heat until the eggplant is tender (about 15 minutes)
Remove from heat
In a large pot, bring 1.5 liters of water to a boil
Cook the noodles in batches for about 3 minutes each, then remove with a skimmer and reserve covered with cold water in a baking dish
Preheat the oven to 200°C (hot)
Grease a refractory mold 16.5 cm x 26 cm with oil
Drain one-third of the noodles, wring out with a clean cloth, and line the bottom of the mold
Top with one-third of the filling and half the mozzarella
Repeat with another third of the noodles, filling, and remaining mozzarella
Cover with the remaining dough and filling
Wrap in aluminum foil and bake for about 15 minutes
Serve immediately.
